Kali mirch Chole with Jeera Rice

Kali mirch chole (black pepper chickpeas curry)

Ingredients –

2 cans – Chickpeas/ Garbanzo beans
2 – black tea bags (optional)
1 1/2 tbsp – Ginger paste
2 tbsp – Mustard oil
1/2 tsp – Red chilli powder
2 tsp Amchoor/dried mango powder or juice of half lime.
Salt to taste

Whole spices  for homemade Garam masala powder –
1 1/2 tsp Black pepper
1 1/2 tsp cumin seeds
2 bayleaf
1tbsp coriander seeds
5 cloves
2 black cardamom


Rinse canned chickpeas throughly with water and place in a deep pot along with the tea bags and enough hot water to cover the chickpeas and boil for 15- 20 minutes. this will give the chickpeas that dark colour/authentic look of this dish.

Remove the teabags and keep the chickpeas along with the liquid aside.

Dry roast the whole spices in a skillet and grind to make a fine “garam masala powder”

Heat oil in a kadai/wok, add the ginger paste, red chilli powder and the garam masala powder. Sauté till the oil separates.

Add the chickpeas with the liquid, add salt, amchoor (if using lemon juice instead then add that in the end) and simmer on low heat for 20- 30 minutes. Now mash half of the chickpeas with the back of your ladle, (add the lemon juice) and cook for another 5 minutes or until the gravy is thick.


Jeera Chawal (Cumin Rice)

Ingredients – serves 2
1 cup – Basmati rice, washed and soaked for 30mins.
1″ piece of Cinnamon stick
1 tsp Cumin seeds
1 bay leaf
1 tbsp Ghee/ vegetable oil
1 – 1.5 cups of hot water
Salt to taste


Heat ghee in a pressure cooker or a pot on a medium heat. Add the whole spices, bay leaf and sauté for a minute.

Drain water from the rice and add to the pot/pressure cooker and stir in the rice to coat with the ghee, add water and salt.

For POT – bring to boil and reduce the heat to low, cover with tight lid and cook for 15- 20 minutes or until the rice is cooked.

For PRESSURE COOKER , cook on medium heat, cover and secure lid. After 2 whistles, release the pressure from the cooker and remove the lid.

Rest rice for 5 minutes, fluff up with a fork before you serve.

Serve hot with chole and some thinly sliced onion for garnish!

jeera rice