Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp amchur (dried mango) powder
- Salt, to taste
- 2 tbsp tamarind pulp
- 2 tbsp chopped cilantro
- 2 tbsp chola masala powder
Instructions:
- Drain the overnight soaked chickpeas and rinse them under running water. Add them to a pressure cooker with enough water to cover them by about 2 inches. Pressure cook on high heat for 5-6 whistles or until the chickpeas are cooked through.
- In a separate pan, heat oil and add cumin seeds. Once they start to splutter, add the chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and sauté for another minute or until the raw smell goes away.
- Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
- Add coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, amchur powder and 2 tbsp chola masala powder. Mix well and cook for a minute or until the spices are fragrant.
- Add the cooked chickpeas along with the water they were boiled in. Mix well and add salt to taste.
- Add tamarind pulp and mix well. Bring the mixture to a boil and then let it simmer for 10-15 minutes or until the gravy thickens to your liking.
- Add chopped coriander and mix well. Serve hot with rice, naan, or roti.
- Enjoy your delicious Sindhi Chole!
Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!