Chole a kind of Indian food which is a thick spicy chickpea curry made from garbanzo beans. Chole is often served with poori a crispy deep fried Indian style flatbread. Chole can also be served with roti or rice. Chole is popular for special occasions such as weddings or birthdays, rain sabaee (all night), or Asa di Var (early morning) kirtan, and communal gatherings such as Thanksgiving.
Did you know that chole was the favorite food of Tenth Guru Gobind Singh as a child? A gurdwara where he lived in Patna as a young boy, still prepares and serves chole every day to devotees who visit.
To prepare chole for langar, sacred food served as part of a Sikh worship service, focus on maintaining a loving attitude of prayerful gratitude. The meditative vibrations imparted become part of the experience of dining on the spiritual fare of conscious cooking. Fix the mind on thoughts of the divine. Use the tongue and breath for reciting naam jap, prayers, or Gurbani (verses of scripture). Use the ears to listen to the Gurbani being recited, live or previously recorded hymns of kirtan. Devotional humility is an essential ingredient of langar.
To make 4 qts of chole (spicy chick pea curry) you will need:
- 2 cups dried or approx 1 gallon (industrial sized can) cooked chanas (chickpeas or garbanzo beans)
- 4 - 6 medium boiled potatoes (optional)
- 1/2 - 1 cup oil
- 2 tsp cumin seed (optional)
- 4 medium diced onions
- 2 inches (or 2 Tbs) diced ginger root
- 4 diced green jalapeno chilies (plus 4 Serrano chilis for extra spicy)
- 4 medium diced or whole tomatoes (fresh or canned)
- 2 tsp turmeric (haldi) and, or 2 Tbs chana masala
- 2 Tbs salt (divided)
4 quarts makes 16 - 1 cup servings or 32 half cup servings