Can I make this with canned chickpeas?

Yes. Skip the pressure-cooking step, though you will miss some of the tea-darkened effect. Simmer canned chickpeas longer in the masala so they absorb flavor.

How do I know the chickpeas are cooked enough?

They should press easily between your fingers or mash with a spoon while still holding their shape in the gravy.

What can I use instead of anardana powder?

A little extra amchur works in a pinch, but anardana gives a fruitier, rounder sourness that is distinctive in this style of chole.

Why is my gravy too thin?

Simmer it uncovered a bit longer and mash a few more chickpeas into the sauce; that thickens it naturally without changing the flavor.

How long does Sindhi chole keep in the fridge?

It keeps well for about 3 days in an airtight container, and the flavor often improves by the next day.

Home / Recipes / indian / Sindhi Chole

indianMediumveganvegetariangluten freedairy free

Sindhi Chole

RATING

4.4/5(62)

TASTE SCORE

8/10

Tangy, spiced white chickpeas cooked the Sindhi way with tea-darkened chana, onion, tomato, and a lively masala. It makes a comforting bowl that pairs beautifully with rice, bhatura, or even a simple roti meal.

PREP

15m

COOK

40m

SERVES

1 KATORI

292 cal

SERVINGS

METHOD · 7 STEPS

prep · ~480 min
Soak the chickpeas overnight.
Wash the chickpeas well and soak them in plenty of water for 8 hours or overnight. Drain before cooking.
TIPA good soak helps the chickpeas cook evenly and turn creamy inside.
pressure cook · ~30 min
Pressure cook the chickpeas with the tea pouch.
1.Tie the tea leaves in the muslin cloth to make a small pouch.
2.Add soaked chickpeas, water, salt, and the tea pouch to the pressure cooker.
3.Cook on medium heat for 20 to 25 minutes after the first whistle, until the chickpeas are soft.
4.Let the pressure drop naturally, then remove and discard the tea pouch.
TIPThe tea pouch gives the chickpeas their deeper Sindhi-style color without changing the flavor too much.
saute · ~9 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onions and cook until light golden, about 6 to 7 minutes.
4.Add green chili and ginger-garlic paste, then cook for 1 minute.
TIPDo not rush the onions; their sweetness balances the tangy spices.
saute · ~8 min
Build the masala.
1.Add tomatoes and cook until soft and pulpy, about 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, and anardana powder.
3.Mix well and cook the masala for 2 to 3 minutes until fragrant.
simmer · ~12 min
Simmer the chole with the masala.
1.Add the cooked chickpeas to the pan along with 1 to 1.5 cups of their cooking liquid.
2.Mash a few chickpeas with the spoon to lightly thicken the gravy.
3.Simmer uncovered for 10 to 12 minutes so the flavors blend well.
TIPKeep the gravy medium-thick. Sindhi chole should coat the chickpeas without turning too dry.
garnish
Garnish with cilantro.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the tea leaves in a tightly tied muslin pouch so no fine particles leak into the chole.
2
Pressure-cook until the chickpeas are creamy inside; undercooked chickpeas will not absorb the tangy masala well.
3
Cook the onions only to light golden, not deep brown, so the gravy stays balanced and not overly sweet.
4
After adding the powdered spices, cook just until fragrant; this prevents amchur and anardana from turning bitter.
5
Mash a small handful of cooked chickpeas during simmering for a naturally thicker Sindhi-style gravy.
6
If making ahead, let the chole rest for a few hours before reheating; the tangy spices deepen noticeably.
7
Reheat with a splash of the reserved chickpea cooking liquid or hot water to loosen the gravy without diluting flavor.