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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Cholley (Chickpea Curry)

Time soak: 12 hours prep: 45 minutes Difficulty 3/5 Ingredients 13 Steps 8
Cholley (Chickpea Curry)

Cholley, also chole, choley, cholay, white cholay, chana, channa, or chana masala, is a popular and versatile Indian and Pakistani chickpea dish. It is commonly cooked in Northern India (especially Punjab) and Pakistan for breakfast, but it is also regularly served at dinner parties, picnics, wedding receptions and other special events. Cholley features chickpeas, onions, tomatoes and spices; variations include…

Ingredients

  • 250 g dried chickpeas
  • 500 ml water for cooking
  • Salt (to taste)
  • 1 tbsp oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds (optional)
  • 1 tsp nigella seeds (optional)
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 1 tbsp garam masala
  • 2 medium tomatoes, chopped
  • 2 tsp turmeric
  • Fresh coriander leaves (as a garnish)

Steps

  1. Wash the chickpeas. Soak overnight with at least a few inches of water above them, as they expand significantly.
  2. Drain. Place the chickpeas in a pressure cooker or large pot. Add 500 ml fresh water and salt to taste.
  3. Cook until tender: 10 minutes at 15 psi in a pressure cooker, or in a regular pot bring to a boil, then simmer 60–90 minutes.
  4. Heat the oil in a thick-bottomed pan. Add the coriander seeds, cumin seeds and nigella seeds. Cook briefly until they crackle.
  5. Quickly add the onions and garlic. Reduce heat to medium. Sauté until the onions are transparent.
  6. Add garam masala, tomato, turmeric and salt. Cook 1 minute.
  7. Add the boiled chickpeas. Reduce heat. Simmer about 15 minutes until the gravy thickens.
  8. Place in a serving bowl. Garnish with coriander. Serve with rice or bread.

Notes from the original

  • Try adding coconut flakes and black pepper to taste.

Source. Adapted from “Cookbook:Cholley (Chickpea Curry)” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Chana masala.jpg by Simon Law (sfllaw) from Montréal, QC, Canada, CC BY-SA 2.0, via Wikimedia. Resized; otherwise unchanged.