Cholley (Chickpea Curry)
This Cholley (Chickpea Curry) recipe is built around dried chickpeas, and it comes together in about 12 hours 45 minutes from start to finish. It sits firmly in the Indian tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 12h 45m
- Total 12h 45m
- Level Medium
Ingredients
- 250 g Dried chickpeas
- 500 ml Water for cooking
- Salt, to taste
- 1 tbsp Oil
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds, optional
- 1 tsp Nigella seeds, optional
- 1 Chopped Onion, sliced
- 1 clove Garlic, minced
- 1 tbsp Garam Masala
- 2 medium Tomatoes, chopped
- 2 tsp Ground Turmeric
- Chopped Coriander Leaves, as a garnish
Method
- Wash the chickpeas, then soak overnight in water, allowing them to soften somewhat. Make sure that the chickpeas are well-immersed with at least a few inches of water above them, as they will expand significantly while soaking.
- The next day, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add the 500 ml fresh water and salt to taste, then cook until the chickpeas are tender (10 minutes at 15 psi in a pressure cooker; if using a regular pot, place the chickpeas in hot water to boil, and then reduce to a simmer for 60–90 minutes).
- Heat the oil in a thick-bottomed pan. Add the coriander seeds, cumin seeds, and nigella seeds, cooking them briefly until they crackle. Quickly add the onions and garlic, reduce the heat to medium, and sauté until the onions are transparent.
- Add garam masala, tomato, turmeric, and salt and cook for 1 minute.
- Add the boiled chickpeas, reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat.
- Once done, place the cholley in a serving bowl, add your coriander garnish, and serve with rice or bread.
Tips for the best Cholley (Chickpea Curry)
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the chickpea come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Indian base takes well to it.
Serving ideas
Pair with jeera rice, a simple salad of onion and cucumber, and lemon wedges.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How long does Cholley (Chickpea Curry) take to make?
About 12 hours 45 minutes in total — roughly under an hour of preparation and 12 hours 45 minutes of cooking.
What can I substitute for dried chickpeas?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Cholley (Chickpea Curry) recipe hard to make?
It is rated hard: 13 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Cholley (Chickpea Curry) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is Cholley (Chickpea Curry) gluten-free?
Yes — this version is gluten-free and vegan as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments