Spicy Memoni Cholay is a very traditional Ramadan recipe prepared for iftar at every Memon’s house. Simple ingredients and easy to make. You just need the chickpeas and some Indian spices and that’s all. Perfect choice for Ramadan iftar, an evening snack as well as good for party gatherings.
Chickpeas help to increase satiety, boost digestion, keep blood sugar levels stable, increase protection against disease and more. Thus, it is used for iftar so that it helps you stabilize sugar levels and give required vitamin and proteins to the body. Chickpeas have been a part of the diet of human beings for over 7,500 years.
Memon’s love their food a bit spicy. So you will find lots of chili and whole spices in their cuisines. Chickpeas made in any way be it gravy or dry, I love it all. I can eat for a week.
Ingredients of Memoni Cholay
Chickpeas - 500 Gm
Red Chili Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Jeera (Cumin) Powder - 1 Tablespoon
Tamarind Pulp - 2 Tablespoon
Suga/Jaggery - 1 Tablespoon
Edible Oil - 1.5 Tablespoon
Onion - 1 Pcs (Small, Finely chopped)
Salt - To Taste
Coriander Leaves - 2 Tablespoon
Steps for Memoni Cholay
Soak the chickpeas overnight. Boil them using a pressure cooker. While boiling them add a pinch of baking soda to make them soft and fluffy. Drain the water and keep them aside. If you are using packed ready to use tins of chick[peas then skip this step.
Heat oil in a pan and add finely chopped onion to it. Saute the onions for 2-3 minutes. Add Tamarind pulp, sugar, red chili powder, turmeric powder, Cumin powder, and salt. Mix it well and cook until oil floats.
Now add the boiled and drained chickpeas to the mixture. Mix it well and cook for another 5 minutes. Your Spicy Memoni Cholay is ready to serve. Garnish it with fresh coriander leaves whole or chopped.
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