Chikkar Cholay by @samsweetandspicetreats

50 min
Medium

4 servings

🫛

380 g

Chickpeas

💧

480 ml

Water

2 tbsp

Masoor Daal

🧄

2 tbsp

Ginger And Garlic

🥄

2.5 ml

Baking Soda

🧂

6 g

Salt

⚫

2 g

Black Pepper

🟡

2 g

Turmeric

🌶️

1 tsp

Red Chilli Powder

🌿

0.75 tbsp

Cumin

🍎

5.5 g

Anardana Powder

✨

2.5 g

Garam Masala

🍋

15 ml

Lemon Juice

🍗

10 g

Chicken Cube

🌶️

Green Chilli

🌿

8 g

Cilantro

🧅

75 g

Onion

🌿

1 tsp

Ginger

🌶️

1 tsp

Kashmiri Red Chilli Powder

🌿

1 tsp

Cumin

🌶️

20 g

Green Chillies

🍅

120 ml

Tomato Puree

🫗

120 ml

Oil

Preparation Steps

  1. Step 1/16

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

    dried chickpeas
    water
    🫗colander

  2. Step 2/16

    Rinse the soaked red lentils and set them aside for the pressure cooker.

    red lentils
    🫗colander

  3. Step 3/16

    Add the soaked chickpeas and 2 cups (475 ml) water to the Instant Pot.

    dried chickpeas
    water
    🥛measuring cups

  4. Step 4/16

    Add the red lentils, ginger-garlic paste, baking soda, salt, black pepper, turmeric, ground red chili, ground cumin, anardana powder, and chicken bouillon cube.

    red lentils
    ginger-garlic paste
    baking soda
    salt
    ground black pepper
    ground turmeric
    ground red chili
    ground cumin
    anardana powder
    chicken bouillon cube
    🥄measuring spoons

  5. Step 5/16

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

  6. Step 6/16

    Release the pressure and check that the chickpeas are soft and tender.

    dried chickpeas
    🥄wooden spoon

  7. Step 7/16

    Simmer the chickpea mixture uncovered to reduce excess liquid until it becomes thick and gravy-like.

    🥄wooden spoon

  8. Step 8/16

    Slice half of the large onion and finely chop the fresh ginger and green chilies.

    large onion
    fresh ginger
    green chilies
    🔪knife
    🪵cutting board

  9. Step 9/16

    Heat 1/2 cup (120 ml) neutral cooking oil in a pan over medium heat.

    neutral cooking oil
    🥛measuring cups

  10. Step 10/16

    Add the sliced onion and fry it until soft and beginning to turn golden.

    large onion
    🥄wooden spoon

  11. Step 11/16

    Add the fresh ginger and cumin seeds, then stir until fragrant.

    fresh ginger
    cumin seeds
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/16

    Stir in the chopped green chilies and cook until the onion is deep golden brown.

    green chilies
    large onion
    🥄wooden spoon

  13. Step 13/16

    Add the tomato puree and Kashmiri red chili powder, then cook the tarka for 3 minutes.

    tomato puree
    Kashmiri red chili powder
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  14. Step 14/16

    Pour the prepared tarka into the cooked chickpeas and mix thoroughly.

    dried chickpeas
    large onion
    tomato puree
    🥄wooden spoon
    🥣ladle

  15. Step 15/16

    Stir in the garam masala and lemon juice, then taste and adjust salt if needed.

    garam masala
    lemon juice
    salt
    🥄wooden spoon
    🥄measuring spoons

  16. Step 16/16

    Garnish the Chikkar Cholay with fresh cilantro and extra green chilies before serving hot.

    fresh cilantro
    green chilies
    🔪knife
    🪵cutting board
    🥣ladle

Composition

Ingredients

Types

Water, Leavening agents, Seasonings, Spices, Fruit, 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 cube, Green chilli, Cilantro, Onion, Ginger, Kashmiri red chilli powder, Green chillies, Tomato puree, Oil

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Egg-free, Gluten-free

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 49g, Fat: 16g, Fiber: 12g, Sugar: 7g

Nutritional Information

Minerals

Iron: 4.8mg, Potassium: 650mg, Calcium: 75mg, Magnesium: 95mg, Sodium: 780mg

Vitamins

Vitamin C: 21mg, Vitamin A: 75mcg, Folate: 185mcg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

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

Appliances

Instant Pot, stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Iftar, Ramadan, Lunch, Dinner, Street Food

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Punjabi, South Asian

Geographic

Pakistan, Lahore

Various

Aspect

Texture

Creamy, Thick, Tender, Saucy

Flavors

Spicy, Tangy, Savory, Earthy, Aromatic, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Freeze in airtight portions,Thaw overnight in the refrigerator,Add a little water when reheating if needed)