Chickpea Curry (lahori Chholay)

Chickpea Curry, also known as Lahori Chholay, is a popular and flavorful dish from Pakistani cuisine. It is a hearty and satisfying curry made with chickpeas and a blend of aromatic spices.

Vegan Gluten Free Main Course Pakistani Chickpeas Curry Pakistani Cuisine Lahori Chholay
Chickpea Curry (lahori Chholay)

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 onion, finely chopped
  • 3 tomatoes, pureed
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon asafoetida (hing)
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro leaves for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in ginger-garlic paste and slit green chilies, cook for 2 minutes.
  4. Add pureed tomatoes, coriander powder, red chili powder, turmeric powder, garam masala, asafoetida, and salt. Cook until the oil separates from the masala.
  5. Add the soaked chickpeas and enough water to cover them. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chickpeas are tender.
  6. Garnish with fresh cilantro leaves and serve hot with rice or naan.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Chickpea Curry (Lahori Chholay) pairs well with steamed basmati rice, naan bread, or roti.

Tips & tricks

For a richer flavor, you can also add a dollop of yogurt or a squeeze of lemon juice before serving.

Cost

$10