Cholay ka salan

Name: Cholay ka salan (Chickpea curry with tomatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Pakistani
Ingredients: 2 tbsp chopped coriander (cilantro) leaves; 1 green chilli, finely chopped; 2 tsp amchoor (dried mango powder); 2 tsp amchoor (dried mango powder); 600 g/1 lb 5 oz canned chickpeas, drained and rinsed (or use 400 g/14 oz dried chickpeas, soaked overnight with ½ tsp bicarbonate of soda (baking soda) and rinsed before boiling for 30–40 minutes over a low heat, until soft); 600 g/1 lb 5 oz canned chickpeas, drained and rinsed (or use 400 g/14 oz dried chickpeas, soaked overnight with ½ tsp bicarbonate of soda (baking soda) and rinsed before boiling for 30–40 minutes over a low heat, until soft); 1 tbsp tomato purée; 4 large tomatoes, deseeded and finely chopped; 1 tsp salt; 250 ml/9 fl oz/1 cup water; 600 g/1 lb 5 oz canned chickpeas, drained and rinsed (or use 400 g/14 oz dried chickpeas, soaked overnight with ½ tsp bicarbonate of soda (baking soda) and rinsed before boiling for 30–40 minutes over a low heat, until soft); 600 g/1 lb 5 oz canned chickpeas, drained and rinsed (or use 400 g/14 oz dried chickpeas, soaked overnight with ½ tsp bicarbonate of soda (baking soda) and rinsed before boiling for 30–40 minutes over a low heat, until soft); ½ tsp mustard seeds; 1 tsp coriander seeds; ½ tsp aniseed; 1 tsp cumin seeds; 1 tsp crushed garlic; 1 tsp grated ginger; 1 red onion, finely chopped; 5–6 fresh curry leaves; 4 tbsp sunflower oil

Chickpea curry with tomatoes

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Ingredients

4 tbsp sunflower oil
1 tsp cumin seeds
½ tsp

Asia
Pakistan
Main course
Vegan
Gluten-free
Summer

Method

Heat the oil in a saucepan with a lid over a medium heat. When hot, add the cumin, aniseed, coriander seeds and mustard seeds and when they start to splutter, after about 30 seconds, add the curry leaves. Those will splutter immediately. Then add the onion, ginger and garlic and cook, stirring, for 5 minutes, or until the onion is light brown.

Add the tomatoes and tomato purée and cook,