Cholay ka salaan (Chickpea Curry) is a classic Pakistani breakfast dish. It’s so quick and easy to put together its always part of the brunch spread along with some puri’s or parathay. This Cholay ka salaan (Chickpea curry) is a fragrant, mildly spiced chickpea curry mixed with soft potatoes eaten during breakfast or in a chaat. Let’s get started with the recipe, shall we?
Ingredients:
- 1 small white onion, diced
- 3 tablespoons vegetable oil
- 1/3 cup red lentils (masoor daal), soaked
- 2 cups diced tomatoes
- 1/2 teaspoon coriander seeds
- 1 tablespoons cumin powder
- 1/2 teaspoon Pakistani red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ginger paste
- 2 cups water
- 1 large (or two small) potatoes, washed and peeled
- 2 – 15 oz. cans chickpeas
Directions:
Before getting started, rinse your red lentils a few times until the water runs clear and then cover them in water to soak. Set this aside until you need them
You may or may not know this but every good salaan starts with onions, it’s a must. They help to thicken up the salaan and give it some body. If you didn’t know, now you do! For this chickpea salaan, dice up one small onion and add it to a pot of vegetable oil on medium heat. To the onion you’ll be adding in the coriander seeds, but before that you’ll have to crush them slightly in a mortar and pestle. Just crush them enough to break them apart and add into the onions. The coriander seeds will start to release a fragrant aroma as the onions become golden brown. Move everything in the pan around once in awhile to cook evenly.
After about 5 minutes the onions will be golden brown and you can go ahead and add your diced tomatoes. You can use fresh tomatoes or canned, whatever you have on hand! Add in all the spices, salt, minced garlic, and ginger. And lastly drain the lentils and mix them into the tomatoes. Top it all off with 1.5 cups water. Cover and let the lentils cook on medium heat until they’re soft. This will take about 15-20 minutes. The lentils help to add even more thickness to the salaan – cholay ka salaan is usually eaten with puri or parathay (fried flat bread) so you want it to be a thicker more substantial curry.
While the lentils cook you can wash, peel and dice your potatoes. Once the lentils are mostly done (they will continue cooking after potatoes are added) you can add in the potatoes and add an additional 1/2 cup water to help the potatoes cook. Mix everything together so the potatoes are submerged in the salaan and cover with a lid. Bring everything to a low simmer and after about 20 minutes the potatoes and lentils should be finished cooking. Check the potatoes by seeing if a knife easily slides through with no resistance. Add this point you can add in the cooked chickpeas. Let them heat up and soften in the pot and start to pick up the flavors of the salaan. You can leave it on a low heat for at least 10 minutes or even longer is better.
Once the chickpeas and potatoes have softened up you can serve up the salaan! Cholay ka salaan goes wonderfully with some puris, parathay, or in a chaat. Garnish with some cilantro and be sure to enjoy!
Cholay ka salaan (Chickpea Curry)
Ingredients
- 1 small white onion, diced
- 3 tablespoons vegetable oil
- ⅓ cup red lentils (masoor daal), soaked
- 2 cups diced tomatoes
- ½ teaspoon coriander seeds
- 1 tablespoon cumin powder
- ½ teaspoon Pakistani red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt, to taste
- ½ teaspoon minced garlic
- ¼ teaspoon ginger paste
- 2 cups water
- 1 large (or two small) potatoes, washed and peeled
- 2 15 oz. cans chickpeas
Instructions
- In a large bowl add in your red lentils and rinse with water and drain. Do this a couple of times until the water runs clear then top off with some more water until the lentils are fully submerged. Set aside and let the lentils soak until you need them.
- In a large shallow pot add in the vegetable oil and heat it up on high. In a mortar and pestle slightly crush the coriander seeds – enough to open them up but not enough to make it into a powder. Add in the diced onion and crushed coriander seeds into the oil. Let the onions cook until they are golden brown and coriander is fragrant. This will take about 5 minutes.
- Add in the diced tomatoes, spices, salt, garlic, and ginger. Mix everything together and then add in the drained red lentils. Top with 1½ cups water and mix. Cover and cook on a medium heat for 15-20 minutes until lentils are almost fully cooked.
- Add in the peeled and cubed potatoes. Top with an additional ½ cup water to help potatoes cook. Bring everything to a simmer, cover with a lid, and cook for 20 minutes or until potatoes and lentils are soft. Stir occasionally to cook things evenly.
- Now you can add in the cooked and drained chickpeas. Mix them in the salaan and let them pick up the flavors on a low heat. Let the chickpeas heat up for at least 10 minutes or longer.
- Garnish with cilantro and serve up the cholay ka saalan immediately with some puri or parathay. They can also be used in a chaat.
- Enjoy!
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