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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.
For 4 servings
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.
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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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 269.8 calories per serving with 7.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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.
Skip the onion and add a pinch of asafoetida (hing) to the hot oil. Increase the amount of tomato puree and ginger for a robust flavor.
Increase the number of green chilies to 3-4 and add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
Replace the amchur powder with 1 tablespoon of thick tamarind pulp for a deeper, more complex tangy flavor.
For a richer finish, you can stir in 1-2 tablespoons of fresh cream or cashew paste at the end of the cooking process, just before garnishing.
Chickpeas are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function.
The high fiber content from chickpeas promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
The complex carbohydrates in chickpeas and potatoes provide a slow and steady release of energy, preventing energy spikes and crashes.
This dish is a good source of important minerals like iron, which is vital for blood health, and magnesium, which supports nerve and muscle function.
The key difference lies in the gravy base. Sindhi Chole gets its unique flavor, color, and thickness from roasted besan (gram flour) and a generous amount of amchur (dried mango powder) for tanginess. Punjabi Chole typically uses an onion-tomato base, often with whole spices, and sometimes tea leaves for color, but does not use besan as a thickener.
Yes, you can. Cook the soaked chickpeas in a large, heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, for the chickpeas to become tender. Ensure you have enough water and check periodically.
The gravy thickens from two main sources: the roasted besan and the mashed potatoes/chickpeas. If it's still thin, you can simmer it uncovered for a longer time to reduce the liquid. Alternatively, mash a few more chickpeas and stir them back into the curry.
You can store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen and improve overnight. It also freezes well for up to 2 months.
Yes, Sindhi Chole is quite healthy. It is rich in plant-based protein and dietary fiber from chickpeas, which aids in digestion and keeps you full. It's made with wholesome spices and is a great source of complex carbohydrates for sustained energy.
A single serving of Sindhi Chole (approximately 1 cup or 485g) contains around 350-400 calories. The exact count can vary based on the amount of oil used and serving size.