Chole with Cumin Rice & Herbed Raita Recipe

Introduction

Chole with cumin rice and raita is a comforting and flavorful Indian-inspired meal that combines spiced chickpeas with fragrant cumin rice and a cooling cucumber raita. This dish is perfect for a hearty lunch or dinner and is simple enough for home cooks to prepare.

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 4 tsp cumin seeds
• 1 tsp finely grated ginger
• 4 garlic cloves, finely grated
• 2 tsp curry powder
• 2 x 400g cans chickpeas
• 100g tomato purée
• 30g fresh coriander, chopped
• 300g basmati rice
• ¼ cucumber
• 200g Greek-style yogurt
• ½ tsp cumin seeds, toasted and crushed
• Small handful fresh mint, chopped
• Handful of pomegranate seeds, to serve (optional)

Instructions

1. Step 1: Heat the oil in a large pan over low heat. Add the chopped onion and fry gently for about 10 minutes until it starts to brown.
2. Step 2: Add 3 teaspoons of cumin seeds, grated ginger, garlic, and curry powder to the pan. Stir constantly for one minute to toast the spices without burning them.
3. Step 3: Add the chickpeas with their liquid, tomato purée, 20g of chopped coriander, and seasoning. Simmer gently for about 10 minutes, adding a splash of water if the mixture seems too dry.
4. Step 4: While the chole simmers, rinse and drain the basmati rice thoroughly. Place it in a pot with 2 litres of boiling water, the remaining 1 teaspoon of cumin seeds, and seasoning. Cook for about 10 minutes until tender, then drain well.
5. Step 5: For the raita, grate the cucumber and mix it into the Greek yogurt along with the toasted crushed cumin seeds, chopped mint, and the remaining coriander. Season to taste.
6. Step 6: Serve the chole alongside the cumin rice and raita. Sprinkle the optional pomegranate seeds over the raita for a burst of color and flavor.

Tips & Variations

• Use canned chickpeas with no added salt to better control seasoning and reduce sodium.
• For extra heat, add a chopped green chili when frying the onions.
• Swap Greek-style yogurt for coconut yogurt for a dairy-free raita alternative.
• Toast the cumin seeds in a dry pan until fragrant before adding to rice or raita for more aroma.

Storage

Store any leftover chole, rice, and raita separately in airtight containers in the refrigerator for up to 3 days. Reheat the chickpeas and rice gently on the stove or microwave. Raita is best served fresh but can be kept chilled for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas ahead of time until tender, which can take several hours. Using canned chickpeas is quicker and just as tasty.

Is this recipe suitable for vegans?

To make this recipe vegan, substitute the Greek yogurt in the raita with a plant-based alternative like coconut or almond yogurt.

Chole with Cumin Rice & Herbed Raita Recipe

---

★★★★★

4.8 from 69 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A flavorful Indian-inspired meal featuring spicy chole (chickpea curry) served with fragrant cumin basmati rice and a refreshing cucumber raita, perfect for a wholesome, balanced dinner.

---

Ingredients

Scale 1x2x3x

For the Chole

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 4 tsp cumin seeds (3 tsp for chole, 1 tsp for rice)
• 1 tsp finely grated ginger
• 4 garlic cloves, finely grated
• 2 tsp curry powder
• 2 x 400g cans chickpeas
• 100g tomato purée
• 30g fresh coriander, chopped (20g for chole, 10g for raita)

For the Cumin Rice

• 300g basmati rice
• 2 litres boiling water
• Salt, to taste

For the Raita

• ¼ cucumber, grated
• 200g Greek-style yogurt
• ½ tsp cumin seeds, toasted and crushed
• Small handful fresh mint, chopped
• Remaining coriander (approx. 10g)
• Salt, to taste
• Handful of pomegranate seeds (optional, for garnish)

---

Instructions

1. Cook the onions: Heat 1 tablespoon of vegetable oil in a large pan over low heat. Add the finely chopped red onion and fry gently for about 10 minutes until the onions start to brown and caramelize, developing a sweet and rich base flavor.
2. Add spices and aromatics: Stir in 3 teaspoons of cumin seeds, grated ginger, garlic, and 2 teaspoons of curry powder. Cook for about 1 minute, stirring continuously to toast the spices and release their aromas without burning.
3. Simmer the chickpeas: Add the drained chickpeas along with the liquid from the cans to the pan. Pour in the tomato purée and add 20 grams of chopped fresh coriander. Season with salt and pepper to taste. Let the mixture simmer gently over low heat for about 10 minutes. If the sauce looks too thick or dry, add a splash of water to loosen it up.
4. Prepare the cumin rice: While the chole simmers, rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well. Transfer the rice to a pot and add 2 litres of boiling water, the remaining 1 teaspoon cumin seeds, and salt to taste. Cook the rice for about 10 minutes or until tender. Drain the rice thoroughly once cooked.
5. Make the raita: Grate the cucumber and combine it with 200 grams of Greek-style yogurt in a bowl. Add ½ teaspoon of toasted and crushed cumin seeds, chopped fresh mint, and the remaining chopped coriander (about 10 grams). Season with salt, mix well, and scatter pomegranate seeds on top if using.
6. Serve: Plate the cumin rice alongside the simmered chole, and add a generous dollop of cucumber raita on the side for a cool, refreshing contrast to the spicy curry.

Notes

• For a richer flavor, consider browning the onions longer or using ghee instead of vegetable oil.
• You can substitute canned chickpeas with cooked dried chickpeas if preferred—adjust cooking times accordingly.
• Adjust the level of spice in the curry powder to suit your taste; mild or hot curry powders both work well.
• The cucumber in the raita can be replaced with grated carrot or diced tomatoes for variation.
• Serve with naan bread or papadums for a more substantial meal.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or in the microwave.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: chole, chickpea curry, cumin rice, raita, Indian recipe, vegetarian meal, basmati rice, cucumber raita