Punjabi Chole and Parfait while Camping in Backyard

When you think of a popular south Asian dish, Punjabi Chole comes to mind. This is made by soaking dried chickpeas, boiling until tender, then adding a tempering made with pantry essentials. Its something my mom prepared only on the weekends, because of how long it took to prepare chickpeas.  Today I am sharing the chole recipe as how I make. You’ll find the recipe a lot different from various recipes floating on the internet.  I am also sharing a quick Parfait recipe that I made on the day my daughter and nephew were camping.

Update January 28, 2024

Uploaded Punjabi Chole Video on my YouTube Channel

My daughter loves camping. Even when we do not go out to camp somewhere she makes sure she has the most fun in the backyard of our house. Camping is her way of relaxing, having fun and spend some time out before the summer school.

My nephew (brother’s son) was at our home for the summer break and they both decided to pitch the tent in the backyard. They set up everything they needed, the air mattress, Truffles’ bed (our dog), lantern for reading, flash light, board game, and the laptop. Watching movies on laptop is their real fun. Backyard camping give them the opportunity to learn important life skills of planning, responsibility, creativity, and creating memories that will last a lifetime.

There was no campfire or marshmallow roasting, but my husband roasted some corn on the cob, grilled chicken wings and vegetables on our portable grill.  Believe me, the food was not fancy but just cooking outside made it taste so good. Next day, I made parfait for their breakfast.

PARFAIT

It just take 5 minutes to assemble parfait with your choice of ingredients. There is no hard and fast rule. Make layers with any favorite fruit, sugar syrup, or jam, yogurt or whipped cream or custard and granola to give it a crunch. The best part is that it is a complete nutritious breakfast and is perfect for a hot day.

Ingredients:

2 mangoes diced

500gm blue berry yogurt*

homemade granola**

* if you have plain yogurt add some sweetener to it.

** If you do not have granola, toast some oats and almonds. Add honey or brown sugar to sweeten it.

Method:

Spoon approx. 2 tbsp diced mango in a parfait glass.

Spoon same amount yogurt. Smooth the surface.

Top up with granola. Repeat the process.

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As my brother and his wife were coming to pick up their son, I made white chickpeas for lunch as I knew the kids also like.

Easy Recipe for Punjabi Chole My Way

Punjabi Chole is usually the white chickpeas dish made in North Indian Homes. They are made in million different ways but Punjabi Chole are buttery in texture, and the gravy is thick and slightly darker in color. The dark color is attributed by adding dried gooseberries or pomegranate skin or tea leaves. But the recipe I am sharing today does not have any of these things. Also I add Bengal gram daal to give the gravy a hearty texture.

Chickpeas, also called garbanzo beans are an excellent source of fiber. It is a hearty protein for vegetarians. It can be eaten with rice, chapati or naan. They are delicious with Bhaturas (fried bread) but I was thinking of healthy, tasty and a low fat lunch. So I prepared tandoori roti to go with it.

Ingredients:

White Chickpeas 1 1/2 cup

Bengal gram daal 1/2 cup

30 g seedless tamarind

1  cup ground onion

1-2 tbsp ground ginger & garlic

2 tsp golden brown sugar

1 and 1/2 tsp red chilli powder

3/4 tsp turmeric

3 tbsp olive oil

salt to taste

1 tbsp amchur powder

1 tsp ginger powder

1 tsp  coriander powder

2 tsp garam masala

1 tsp kasuri methi

cilantro for garnish

Method:

Soak white chickpeas and Bengal gram daal overnight.

Next morning pressure cook chickpeas for 20 minutes (15 minutes in instant pot). If you do not have a pressure cooker simply boil in any pot until tender.

Soak tamarind in 1/2 cup hot water.

Heat oil in a small pan. Add ground onion and sauté until translucent. Add ground ginger and garlic.

Sauté on medium heat until light brown. Add turmeric, chilli powder and brown sugar to the onion masala.

Cook till you get the dark golden brown color. Add coriander powder, garam masala, kasuri methi, ginger powder and amchur.

Mash soaked tamarind. Strain pulp in the onion masala and then add this masala to chickpeas.

Simmer uncovered until they are fully cooked.

Remove from heat. Garnish with cilantro and enjoy with roti or naan.