Cholay (Chickpea Curry)

Dive into the bold, vibrant flavors of Cholay, a classic chickpea curry that’s a staple in South Asian cuisine. This hearty dish starts with tender, protein-packed chickpeas simmered in an aromatic blend of spices, including cumin, garam masala, and tangy amchur (dried mango powder). The rich base is built with caramelized onions, ginger-garlic paste, and tomatoes, creating a luscious sauce that perfectly complements the chickpeas. Ideal for vegans and vegetarians, Cholay is incredibly versatile and pairs beautifully with steamed basmati rice, warm naan, or flaky parathas. With its warming spices and irresistible depth of flavor, this one-pot recipe is perfect for cozy dinners or meal prep, offering a hearty, wholesome meal in just over an hour!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1.5 cups dried chickpeas
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 2 medium tomatoes, pureed
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon salt
• 3 cups water
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

Drain the soaked chickpeas and transfer them to a pressure cooker with 3 cups of fresh water. Cook until the chickpeas are tender, about 15-20 minutes after the pressure is up to high. Once done, release the pressure naturally.

Step 3

In a large pan, heat 3 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle.

Step 4

Add the chopped onion and sauté until golden brown.

Step 5

Stir in the ginger-garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.

Step 6

Pour in the tomato puree and cook until the oil starts to separate from the masala.

Step 7

Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook for another 2 minutes.

Step 8

Add the boiled chickpeas along with their cooking water. Mix next into the sauce and bring to a simmer.

Step 9

Add garam masala, amchur powder, and salt. Stir thoroughly, then reduce the heat and let the curry simmer for about 15-20 minutes, allowing the flavors to meld together.

Step 10

Garnish with fresh cilantro and serve hot with rice or Indian bread like naan or roti.

Nutrition Facts

Serving size	(1410.0g)

Amount per serving	% Daily Value*
Calories	1660.9

Total Fat 63.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2513.2mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 59.5g	0%
Total Sugars 48.9g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 512.7mg	0%
Iron 27.8mg	0%
Potassium 3806.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 14.9%

Carbs: 52.2%