[Abewsha]

Ingredients

Chikar Cholay Recipe
2 cups chickpeas
1 level teaspoon bicarbonate of soda
14 cup daal masoor
14 cup oil
1 medium onion finely chopped
1 teaspoon ginger fresh, peeled & chopped
1 teaspoon chili powder
14 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons coriander leaves, chopped
1 teaspoon green chili, finely chopped
How to make Chikar Cholay
Wash the chick peas thoroughly to remove dirt. Then put the chickpeas and bicarbonate of soda in a large bowl and soak in plenty of water for several hours or overnight.
Place chickpeas along with soaking water in a heavy based saucepan,add more water,if most of the water is absorbed by the chickpeas.Bring the chickpeas to boil,cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 34 cooked.
Add lentil,stir,bring to boil,cover and simmer until the chickpeas are tender but still retain their shape. This process can be speed up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
Heat the oil in a large saucepan.Add the finely chopped onions and ginger.Stirring frequently, fry the mixture for 58 minutes until well browned.Add the chili powder, turmeric, ground coriander,salt and 34 tablespoons water.Stir fry for another few minutes.
Pour the cooked chick peas and liquid into the onion mixture.Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 58 minutes or until the chick peas have absorbed the sauce.
Transfer the chick peas to a serving dish,sprinkle with the garam masala and the finely chopped fresh coriander leaves.Serve hot with chapati or nan.