Other than how fun the actual name of this dish is (try saying Chikar Cholay quickly three times!), the taste is also sublime. It has easily become one of my favorite brunch recipes (add to the menu Parathas, Puris, Baingan Bartha, Raita and Chai) and you need not anything else for a fabulously perfect Sunday Brunch. And in all honesty, you can toss in several spices to the onions/tomato mixture but I have limited them to just a few main seasonings-roasted and ground coriander + fennel seeds, and a pinch of garam masala.
Keep in mind that the final taste and texture goals for this Chikar Cholay recipe is mushy, tangy + lemony, garlicky, slightly spicy, creamy and luscious. Although there are some variations, you can manipulate and change the consistency by increasing the amount of water added during the cooking process and pulsing the chickpeas/lentils/spices mixture using an immersion blender until you obtain your desired texture. I love a little bite remaining so I don’t over pulse!
Chikar Cholay
Ingredients
- 2 cans chickpeas *rinsed/drained (29 oz each can). Reserve ½ cup of the chickpea water/liquid
- ½ cup chickpea water *from chickpeas can
- ¼ cup Masoor daal *red lentils
- 3 tbsp vegetable oil *or Canola/neutral oil
- 2 medium yellow onions *thinly sliced
- 5 medium tomatoes *peeled, deseeded and chopped
- 1 tsp fresh garlic paste
- ¾ tsp fresh ginger paste
- ¾ tsp Lal Mirch *chili powder
- ¼ tsp turmeric powder
- 2 tsp coriander seeds *roasted, coarsely ground powder
- 1 tsp fennel seeds *roasted, coarsely ground powder
- ½ tsp garam masala *Rajah brand
- 1¼ tsp Kosher salt *or to taste
- ¾ cup water *or as needed
- ½ cup plain yogurt *whisked
- ¾ cup coriander leaves *rinsed, stemmed and chopped
- ¼ cup mint leaves *rinsed, stemmed and chopped
- 1 jalapeño *deseeded and thinly sliced lengthwise
- 1 lemon *freshly squeezed
- 2 tbsp ghee *clarified butter
- ½ tsp Kashmiri Lal Mirch
Instructions
For Masoor Daal
- Soak Masoor Daal in water for at least 1-2 hours. Rinse and drain lentils after soaking. In a saucepan, cook lentils with ¾ cup water, ¼ tsp Kosher salt and 1 peeled, deseeded and chopped tomato (first bring to a boil, then cover and cook on low heat for approximately 12-15 minutes until completely softened).
For Chickpeas
- In a large pot (Dutch oven), heat 3 tbsp vegetable oil on medium heat. Once oil is hot, add sliced onions and sauté for 8-10 minutes until lightly browned. Now add the fresh ginger/garlic pastes, mix well and cook for 2-3 minutes. Now add spices (Lal Mirch powder, turmeric powder, garam masala, roasted/ground coriander + fennel powders), 1 tsp water, mix well and continue to sauté for 2 minutes. Now add the remaining 4 peeled, deseeded and chopped tomatoes and 1 tsp Kosher salt (or to taste). Mix well, turn heat to low, cover and simmer onions/tomatoes/spices mixture for 15 minutes. Add whisked yogurt, mix again, cover and cook for an additional 5 minutes. Now add the chickpeas and ½ cup chickpea water. Cover, turn heat to low and simmer chickpeas for 45 minutes. Now add cooked lentils mixture, mix well, cover and simmer for an additional 15 minutes. Now gently mash the mixture to desired consistency, add freshly squeezed lemon juice, sliced jalapeños, freshly chopped coriander and mint leaves, mix, cover and simmer on low heat for a final 5 minutes.
*Optional topping for color/intense flavor!
- In a separate small skillet, melt 1 tbsp of ghee, add ½ tsp Kashmiri Lal Mirch, heat for 30 seconds to 1 minute and pour on top of Chikar Cholay.
- Luscious, aromatic and flavor-filled Chikar Cholay are now ready to serve. Absolutely amazing with Puri, Paratha or as is. Enjoy! Nosh Farm'aiye.