non-vegetariannut-free
sindhi
Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
50 min
618 cal
38gProtein
62gCarbs
27gFat
2Recipes
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Perfectly spiced, protein-packed Sindhi Chole with aromatic Bhuga Chawal. A soul-satisfying comfort meal!
A tangy and robust chickpea curry from Sindhi cuisine, with a unique dark gravy made from roasted spices and chickpea flour. It's a comforting dish, perfect with fluffy pooris or rice.
Serving size: 1 cup
A classic Sindhi rice pilaf where fragrant basmati rice is cooked with deeply caramelized onions and whole spices. This simple yet flavorful dish gets its signature brown color and sweet, savory taste from the slow-browning of the onions.
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Perfectly spiced, protein-packed Sindhi Chole with aromatic Bhuga Chawal. A soul-satisfying comfort meal!
This sindhi dish is perfect for dinner. With 717.6800000000001 calories and 14.29g of protein per serving, it's a nutritious choice for your meal plan.
Rinse the dried chickpeas thoroughly and soak them in a large bowl with ample water for at least 8 hours or overnight. Once soaked, drain the water completely.
In a pressure cooker, combine the soaked chickpeas, halved potato, 4 cups of fresh water, and 1 tsp of salt. For a darker color, you can add a tea bag tied in a muslin cloth. Secure the lid and cook on medium-high heat for 5-6 whistles, or about 20-25 minutes, until the chickpeas are very tender. Let the pressure release naturally. Do not discard the cooking water.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds. Add the finely chopped onion and sauté for 7-8 minutes until it turns a deep golden brown.
Add the ginger paste and slit green chilies. Sauté for another minute until the raw smell of ginger disappears. Reduce the heat to low and add the besan (gram flour). Roast for 2-3 minutes, stirring constantly, until it emits a nutty aroma and darkens slightly. Do not let it burn.
Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, then immediately pour in the tomato puree. Cook the masala for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Once the masala is cooked, carefully transfer the cooked chickpeas and potatoes along with all their cooking water into the pan. Remove the tea bag if you used one. Add the amchur powder, garam masala, and the remaining 0.5 tsp of salt. Stir well to combine.
Using the back of your ladle, gently mash the cooked potato halves and about 1/4 cup of the chickpeas against the side of the pan. This will naturally thicken the gravy and give it a creamy consistency.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes for the flavors to meld together. The gravy will thicken further. Check for seasoning and adjust salt if needed.
Turn off the heat and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving. Serve hot with pooris, bhature, or steamed basmati rice.
Serving size: 1 cup
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch. Soak the rinsed rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
Caramelize the Onions (The 'Bhuga' Process): Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, green and black cardamoms, bay leaf) and sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes. The onions will go through stages: translucent, light pink, golden, and finally a deep, rich brown. This slow caramelization is crucial for the dish's signature color and flavor. Be patient and do not let them burn.
Sauté the Rice: Once the onions are deep brown, add the drained rice to the pot. Gently fold the rice with the onions and spices for 1-2 minutes, being careful not to break the delicate grains. This step toasts the rice slightly and coats it in flavor.
Cook the Pulao: Pour in 3 cups of hot water and the remaining salt. Stir gently just once to combine everything. Bring the water to a vigorous boil.
Rest and Serve: Once cooked, turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining steam. After resting, gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry or raita.