Chole using Bell Pepper Masala

You can never go wrong with Chole and some stuffed kulcha to go with it.

Chole is my hubby’s most loved dish and according to him this is the best ever chole he has ever tasted. So I thought why not blog this recipe of chole with some interesting variation of masala used. Yes the ingredients I have used for preparing this really an experiment which ended into a tastiest curry. So don’t delay in cooking these chole from the comfort of your home.

I have used a slightly burnt green bell pepper as the main flavoring of this curry.

Recipe of Chole / Chana Masala (using bell pepper masala)

Preparation Time : 8 hours

Cooking Time: 30 minutes

Serves : 4


Chickpeas/ Chana  –  1 cup

Green Bell Pepper – 1 small

Onion – 1 big (chopped finely)

Tomato – 1 big (chopped finely)

Ginger Garlic paste – 1 tsp

Cinnamon/ Dalchini – 1 inch stick

Cumin seeds/ zeera – 1 tsp

Coriander seeds – 1 tbsp

Fennel seeds/ saunf – 1 tsp

Red Chilli powder – 1 tsp

Whole Black Pepper – 3 to 4

Black cardamom/ elaichi – 1

Green cardamom/ hari elaichi – 2

Turmeric powder – 1/2 tsp

Dabur’s Lavanbhaskar Churna – 1 tsp

Salt to taste

Oil – 3 tbsp

Water – 5 cups

Fresh Coriander Leaves – 1 tbsp (chopped finely) for garnishing

Fresh green chillies – 1 tsp (chopped finely) for garnishing


First rinse the chickpeas using water. Then soak the chickpeas with 2 cups of water for 7 to 8 hours or for the whole night.

Then pressure cook them with 3 cups of water and a tsp of salt for 15 minutes in a low to medium heat. When done swich off the flame but don’t open the cooker. Wait till the steam of the cooker escapes automatically.

In the mean while when the chickpeas are getting pressure cooked , start preparing the bell pepper masala.

Bell Pepper Masala

Clean and wipe dry the bell pepper. Roast it over the flame of your cooking burner/ gas stove.

Take care not to over burn it. Turn it around carefully using a tong so that all the sides get slightly burnt mark. Then remove the pepper from the flame. Discard the burnt blackish parts and chop the pepper into small pieces.

Then grind the chopped roasted pepper, tomato and all the whole spices ( Cinnamon/ Dalchini, Cumin seeds/ zeera ,Coriander seeds ,Fennel seeds/ saunf ,Red Chilli powder ,Whole Black Pepper ,Black cardamom/ elaichi ,Green cardamom/ hari elaichi)

Then start the process of sauting the masala

Take a deep bottomed pan. Pour the oil in it. Then add the chopped onion and saute in a low flame till the onions turns translucent and attain a slightly golden color. Then add the prepared grinded pepper masala, ginger garlic paste , turmeric powder, chilli powder and salt. Saute the masala till done. You can see oil coming out from the masala so this is the sign that your masala is ready and all cooked.

In the mean while drain the pressure cooked chickpeas and reserve the stock/ the water in which you have boiled your chana.

Transfer the strained and boiled chickpeas into the pressure cooker once again sans/without the water. Add the cooked masala and one cup of stock/boiled chickpeas water. Stir well. Add the ‘Lavanbhaskar Churna’ and close the lid of the cooker. Cook in a low heat for 10 minutes. Swich off the flame. Open the cooker after waiting for 10 minutes. Check the seasoning. Add a little salt if needed. Check the consistency too and add more stock if needed. Garnish with chopped coriander leaves and green chillies.

Serve hot with some extra rings of onion and wedges of lemon.

You can pair this tasty chole with some freshly prepared stuffed kulcha, bhature or rice.

Note – Dabour’s Lavanbhaskar Churna helps in increasing appetite and aid in digestion.

As chole is little difficult to get digested so adding this churna will help one eat and digest chole easily.

It’s widely available in Ayurvedic stores.






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