Delicious Kathiyawari Choolay (RAMZAN SPECIAL) RECIPE By (Cook With Meryem)

Soak chickpeas overnight in water.

Drain and rinse chickpeas, then boil in fresh water until tender, about 45 minutes.

Heat oil in a pan over medium heat until shimmering.

Add chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in minced ginger, garlic, and green chili; cook for 2-3 minutes until fragrant.

Add chopped tomato and cook until soft, about 5 minutes.

Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt; cook for 2 minutes.

Add boiled chickpeas to the pan and stir well to coat with spices.

Pour in a little water to create a gravy; simmer for 10 minutes.

Sprinkle garam masala and mix well; cook for another 2 minutes.

Remove from heat and garnish with chopped fresh coriander and lemon juice.

Serve hot with bhakri or rice.

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