Cholay ka salan
A traditional Pakistani / Indian tangy spicy chickpea curry traditionally eaten with fried flat breads (puris) or parathas,
Servings: 6 servings
Calories: 544kcal
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion halved and then cut in slices
- 3 to 4 medium tomatoes chopped
- 1 tsp Whole coriander seeds saabit dhaniya
- 1 1/2 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 1/2 tsp salt or taste
- 1 tbsp tamarind pulp or tamarind water or according to taste
- 2 cups boiled small white chickpeas
- 1/4 cup red lentils masoor ki daal soaked in water for 20 mins
- Coriander for garnish
- garam masala powder for garnish
- Chat masala powder for garnish
Instructions
- Add oil in a pot on medium flame.
- Add sliced onions and whole coriander seeds. Saute till the onion turns golden brown.
- Add in chopped tomatoes, salt, turmeric, red chili powder and garlic ginger paste. Allow the tomatoes, reduce the flame to low and cover the lid to soften up tomatoes for 5 mins.
- Add in red lentils along with 2 cups of water. Cover the lid more than half way through and let the lentils cook at medium flame. (Don't cover the lid completely as the lentils will boil and spill over). Cook for about 15 to 20 mins.
- Check to see if lentils have cooked completely. Add tamarind water and pulp along with boiled chickpeas.
- Allow the chickpeas to cook in the gravy for 5 mins.
- Add another cup of water and sprinkle some garam masala powder, chat masala and coriander on top and serve with puri, paratha or naan.
- You can adjust how thick you want to keep the gravy once its ready, adjust seasoning accordingly.
Nutrition
Serving: 1serving | Calories: 544kcal | Carbohydrates: 26g | Protein: 7g | Fat: 48g | Saturated Fat: 3g | Polyunsaturated Fat: 42g | Sodium: 750mg | Fiber: 7g | Sugar: 7g