Red chole is normally made on auspicious occasions. Simple variations with extra flavourings make a tasty meal.

Preparation Method

      For the Chole
    1. Wash and soak beans for 1/2 an hour. Drain them.
    2. In a pan, bring water to a boil.
    3. Add the drained beans and salt. Stir occasionally.
    4. Cook beans till they are tender. Or Pressure-cook them with enough water up to 3 whistles.
    5. Drain boiled beans. Keep water aside for osaman.
      Tempered Plain Chole
    1. On a low flame, heat oil in a pan for tempering. Add asafoetida, beans, dry spices, kokum and salt.
    2. Stir well and simmer for a few minutes. Garnish and serve hot.
      Gravy Chole
    1. To the tempered chole beans, add water, and gramflour. If gram flour is not used, crush the beans lightly with a large metal spoon, to get thicker gravy.
    2. Mix extra spices if required. Boil for 5 minutes.
    3. Stir well and simmer. Switch off the gas. Garnish and serve hot.
      Additional Note
    • The cooked Red or White Black-Eyed Beans can be divided proportionally for the above mentioned recipes according to family requirements.


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    Serves : 4
    Ready In : 20 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Chole
    1. 1 cup red or white black-eyed beans (lal or safed chole)
    2. water (enough to boil beans)
    3. pinch of salt
    4. Tempered Plain Chole
    5. boiled beans
    6. 1 teaspoon red chilli powder
    7. 1 teaspoon dhana-jeera powder
    8. 1/4 teaspoon turmeric powder
    9. pinch of asafoetida
    10. 2-3 pieces kokum (washed-soaked)
    11. 3 teaspoons oil
    12. salt to taste
    13. Gravy Chole
    14. beans (boiled and tempered)
    15. 1/2 teaspoon bengal gram flour (optional)
    16. 3 1/2 cups water
    17. salt to taste
    18. For the Tempering
    19. 3 teaspoons oil
    20. 1/2 teaspoon cumin or mustard seeds
    21. pinch of asafoetida
    22. coriander leaves (finely cut - to garnish)

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    Best Served With

    1. Sadi Roti