Chikkar Cholay (Chickpea Curry) by @samsweetandspicetreats

1h
Medium

4 servings

🫛

400 g

Chickpeas

💧

500 ml

Water

2 tbsp

Masoor Daal

🧄

2 tbsp

Ginger And Garlic

🥄

2.5 g

Baking Soda

🧂

6 g

Salt

🌶️

2 g

Black Pepper

🟡

2 g

Turmeric

🌶️

1 tsp

Red Chilli Powder

🌰

7 g

Cumin

🔴

5 g

Anardana Powder

🥄

3 g

Garam Masala

🍋

15 ml

Lemon Juice

🍗

1

Chicken Stock Cube

🌶️

Green Chilli

🌿

8 g

Cilantro

🧅

100 g

Onion

🌿

1 tsp

Ginger

🌶️

1 tsp

Kashmiri Red Chilli

🌿

1 tsp

Cumin

🌶️

20 g

Green Chillies

🍅

120 ml

Tomato Puree

🫗

120 ml

Oil

Preparation Steps

  1. Step 1/15

    Soak the dried chickpeas overnight in plenty of water, then drain them before cooking.

    dried chickpeas
    water
    🥄measuring cups

  2. Step 2/15

    Soak the red lentils in water while preparing the remaining ingredients, then drain them.

    red lentils
    water
    🥄measuring spoons

  3. Step 3/15

    Slice the onion and chop the fresh ginger, green chilies, and cilantro for the tarka and garnish.

    onion
    fresh ginger
    green chilies
    cilantro
    🔪knife
    🪵cutting board

  4. Step 4/15

    Add the soaked chickpeas, soaked red lentils, 500 ml water, ginger-garlic paste, baking soda, salt, black pepper, ground turmeric, red chili powder, 1 tsp ground cumin, anardana powder, and chicken stock cube to the Instant Pot.

    dried chickpeas
    red lentils
    water
    ginger-garlic paste
    baking soda
    salt
    black pepper
    ground turmeric
    red chili powder
    ground cumin
    anardana powder
    chicken stock cube
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/15

    Lock the Instant Pot lid and pressure-cook the chickpeas for 30 minutes.

  6. Step 6/15

    Release the pressure safely and check that the chickpeas are very soft.

    dried chickpeas
    🥣ladle

  7. Step 7/15

    Simmer the cooked chickpeas uncovered until excess cooking liquid reduces and the curry becomes thick.

    dried chickpeas
    🥄wooden spoon

  8. Step 8/15

    Heat the cooking oil in a pan over medium heat and add the sliced onion.

    cooking oil
    onion
    🥄wooden spoon

  9. Step 9/15

    Cook the onion until soft and lightly golden, then stir in the chopped fresh ginger and remaining ground cumin.

    onion
    fresh ginger
    ground cumin
    🥄wooden spoon

  10. Step 10/15

    Add the chopped green chilies and cook until the onion turns browned and fragrant.

    green chilies
    onion
    🥄wooden spoon

  11. Step 11/15

    Stir the tomato puree into the tarka and add the Kashmiri red chili powder.

    tomato puree
    Kashmiri red chili powder
    🥄wooden spoon

  12. Step 12/15

    Cook the tomato tarka for 5 minutes until the oil begins to separate from the sauce.

    tomato puree
    cooking oil
    🥄wooden spoon

  13. Step 13/15

    Pour the prepared tarka into the cooked chickpeas and mix until evenly combined.

    dried chickpeas
    tomato puree
    onion
    green chilies
    🥄wooden spoon

  14. Step 14/15

    Stir in the garam masala and lemon juice, then simmer the curry for 5 minutes.

    garam masala
    lemon juice
    🥄wooden spoon

  15. Step 15/15

    Garnish the Chikkar Cholay with cilantro and serve hot with naan, puri, or samosas if desired.

    cilantro
    🥣ladle

Composition

Ingredients

Types

Water, Baking ingredients, Seasonings, Spices, Fruit, Herbs, Vegetables

Ingredients

Chickpeas, Water, Masoor daal, Ginger and garlic, Baking soda, Salt, Black pepper, Turmeric, Red chilli powder, Cumin, Anardana powder, Garam masala, Lemon juice, Chicken stock cube, Green chilli, Cilantro, Onion, Ginger, Kashmiri red chilli, Green chillies, Tomato puree, Oil

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

470 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 61g, Fat: 20g, Fiber: 15g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 640mg, Calcium: 95mg, Sodium: 850mg

Vitamins

Vitamin C: 28mg, Vitamin A: 75, Folate: 185µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

measuring cups, measuring spoons, knife, cutting board, wooden spoon, ladle

Appliances

Instant Pot, stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Ramadan, Iftar, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Punjabi, South Asian

Geographic

Pakistan, Lahore

Various

Aspect

Texture

Thick, Creamy, Tender, Saucy

Flavors

Spicy, Tangy, Savory, Earthy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer in hot weather), fridge : 3-4 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2-3 months (Freeze in airtight portions,Thaw in the fridge before reheating,Add fresh cilantro after reheating)