RCI-VG.004.0034.001
Cholley
, also , , , , , is a popular and versatile Indian and Pakistani chickpea dish, that is sometimes re
Prep45 min
Cook30 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- of oil1 tablespoon
- of garlic1 clove
- of coriander seeds1 teaspoon
- sliced onion1 unit
- chopped tomatoes (medium size)2 unit
- turmeric2 tsp
- of garam masala (spice mix)1 tablespoon
- fresh coriander leaves (as a garnish)1 unit
- of water for cooking500 ml
- of water for soaking the chickpeas overnight500 ml
- chickpeas (white chana250 gthat is, European chickpeas)
- salt (to taste).1 unit
- optional: 1 tsp each cumin seeds1 unitnigella
Method
1
To prepare the cholley dish, commence by washing then soaking the chickpeas overnight in water, allowing them to soften somewhat. Once 12 hours have elapsed, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add fresh water and salt, then cook until the chickpeas are tender (10 minutes at 15psi in a pressure cooker).
2
Subsequently, heat the oil in a thick-based pan. Add the coriander seeds, and optionally the cumin and nigella seeds, cooking them briefly until they crackle. Quickly add the onions, reduce the heat to medium, and sauté until the onions are transparent. Add garam masala, tomato and salt and cook for one minute before adding the boiled chickpeas.
3
Reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat.
4
Once done, place the cholley in a serving bowl, add your coriander garnish and serve with samosas, rice or bread.