Last night I was lazily browsing through SIT videos on youtube, which is my latest pass time these days and heard this name Chikar Cholay for the first time. Being foodie, I googled what is Chikar Cholay. Chikar Cholay is a popular street food from Pakistan and it often called as Lahori Chikar Cholay and served with bature (deep fried bread). Chikar means mushy and cholay means chickpeas. In this recipe cholay are cooked and slightly mashed along with masoor dal and other spices, which give this recipe spicy gravy with earthy nutty taste of chickpeas. They are many variations in making this…some add boiled eggs and some add potatoes….but I have settled to try this from Fun Cooking. Got up from bed and soaked chickpeas to try this out in the morning. Made this in lunch today and we just loved it. I am glad that I have found one more way to indulge chickpeas as we at home love chickpeas a lot.
Lahori Chikar Cholay
- 250 gms. Chickpeas wash and soak overnight or for 8 hours
- 75 gms. Masoor Dal
- 1 big Onion, finely sliced
- 2 Green chilies, chopped
- 1 big Tomato, sliced
- ½ tbsp. Ginger-Garlic paste
- ½ cup Curd/Yogurt
- ½ tbsp. Fennel powder
- ¾ tbsp. roasted Coriander powder
- ½ tbsp. Black peppercorns
- ½ tbsp. roasted cumin powder
- ½ tbsp. Garam Masala
- 1½ tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 3 tbsp. Oil
- Salt as per taste
- 1 tbsp. minced fresh Coriander leaves
- Wash and soak masoor dal for 15 minutes.
- Drain water from chickpeas and add to pressure cook along with masoor dal. Add 5-6 cups of water and pressure cook for 6-8 whistles or until the chickpeas turn soft.
- In the meantime add oil to skillet/kadai and fry onions. When the onions start to turn light brown add tomatoes and green chilies. Sauté on medium heat, until tomatoes turn mushy. Stir in ginger-garlic paste and fry till raw smell wafts.
- Now add red chili powder, roasted coriander powder, salt, turmeric powder, roasted cumin powder and black peppercorns.
- Fry for a minute and add this to chickpeas and masoor dal mixture in the pressure cooker. Stir and allow this to cook for 4-5 minutes. Adjust consistency by adding little water if necessary. Sprinkle garam masala and fennel powder. Stir and serve by garnishing with fresh minced coriander leaves.
- I served this Lahori Chikar Cholay with parota. You can even serve this with jeera rice or roti or poori.
- Add love to make this Chikar Cholay taste ‘Yummy’.
This Lahori Chikar Cholay is going to participate in MFB Challenge #10 where the theme of the month is ‘Pakistani Cuisine’. Here are some more yummy Pakistani recipes made by my dear buddy bloggers based on theme. Happy Cooking!