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Recipe from: Masala Newsletter
1 pound dried chickpeas
5 cups water
2 tablespoons oil
1 teaspoon whole cumin
1 large onion, sliced
4 medium ripe tomatoes, chopped
½ teaspoon chili powder
¼ teaspoon ground cumin
2 teaspoons chili blend
1 teaspoon salt
½ cup fresh cilantro, finely chopped
Soak dried chick peas in a bowl, overnight. Next morning, drain the water and wash thoroughly under running water. Then add 5 cups of water and leave the chickpeas to cook on medium heat for about three hours or until the chickpeas are tender but not mushy.
Heat oil in separate saucepan, add cumin seeds. When they start to sizzle, add onions and fry them until they are golden brown. Add chopped tomatoes and all the spices. Stir the spice mixture for a couple of minutes and then add the chickpeas to it. Mix everything together. Add finely chopped cilantro and leave it to simmer for about ten minutes. Empty the chickpeas in a dish and sprinkle some cilantro on top before serving. You can use sliced tomatoes and onions to decorate the dish as well.
Cholay, can be served as a snack with tea or as a vegetarian side dish. Some people like to add plain yogurt on the side to balance off the spices.