Chikar Cholay
Daleem meets chunky Hummus?! Thoughtfully spiced + delicately mashed, the flavors and consistency is quite unique but intricately awesome! Peeled tomatoes, roasted + ground coriander and fennel seeds, whisked yogurt, chickpeas, lentils and freshly squeezed lemon juice. A delightful combination of ingredients + spices, aromas + texture, resulting in a final taste nothing less than oh so luscious, creamy and delicious!
Servings: 6
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.