Cholay (Chickpea curry)

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Cholay have to be one of my fave Indo-Pak dishes and is definitely one of my go to quick and tasty meals. Serve with either wheat-free roti or you choice of grain with a side of greens.

Serves 2-3


1 cup dried chickpeas, soaked overnight
1 tbsp grapeseed oil
1 tsp ginger, minced
1 tsp garlic, minced
1 medium onion, sliced
1 tomato (optional – I don’t like to use them often because I try to stay away from the nightshades)
2 small chilli pepper, cut in half (use less if you like mild)
1 tsp salt
1/2 tsp chilli powder
1.5 tsp turmeric
1.5 cumin powder
1.5 coriander powder
1.5 garam masala
1 tsp chaat masala
2 tbsp freshly squeezed lemon juice
fresh cilantro to garnish (optional)


1. Saute onions over medium heat in skillet
2. Add ginger and garlic when onions START to brown and saute for 1-2 minutes
3. Add all spices, chilli pepper, and tomato (if using) and mix
4. Add chickpeas, 2 cups of water and bring to  a boil
5. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed
6. Remove from heat, mix in lemon juice and add cilantro, if using
7. Serve with your favourite type of grain or my buckwheat roti.



2 Comments on “Cholay (Chickpea curry)”

  1. Nadia says:

    I made this Kiran! It was very easy for this domestically challenged soul, and delicious. Thank you!!

  2. kiranshahbaz says:

    You are super welcome Nadia! 🙂

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