Sindhi Chole (Chickpeas)

 · 2 min · Pallavi Varandani


  • 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


  1. 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.
  2. 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.
  3. Add ginger-garlic paste and sauté for another minute or until the raw smell goes away.
  4. Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
  5. 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.
  6. Add the cooked chickpeas along with the water they were boiled in. Mix well and add salt to taste.
  7. 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.
  8. Add chopped coriander and mix well. Serve hot with rice, naan, or roti.
  9. Enjoy your delicious Sindhi Chole!

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!