Sindhi Chola - Sindhi-style chickpeas
You can also make this with regular chickpeas. The trick to making a good, dark curry is to cook with a little black tea.
Ingredients
- 1 cup dry black (or regular) chick peas
- 1 onion
- 2 pods black cardamom
- 5 cloves
- 1 cinnamon leaf or bay leaf
- 1 pinch asa foetida, gound
- 2 cups infused black tea
Curry
- 1 onion, chopped
- 4 Tbsp ghee (clarified butter)
- 3 cloves garlic
- 2 Tbsp ginger
- 1 onion
- 1 tsp cumin
- 2 tsp coriander
- ½ tsp black pepper
- 1 tsp turmeric
- 2 tsp amchoor
- 1 Sindhi Garam Masala
- 1 cup tomato, grated
- Salt, to taste
Method
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1
Soak the chickpeas overnight in the fridge.
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2
The following day, drain the chick peas and place in a pot. Add the tea and enough water to cover.
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3
Stick the cloves into the onion and add to the pot along with the black cardamom and bay leaf. Bring to a boil. Skim. Add the asa foetida and cook until the chick peas are tender (about 1 hour). Set aside.
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4
Heat a large pot. Add the ghee and chopped onion. Cook over medium heat until the onion is well browned.
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5
Meanwhile, purée the onion, garlic, and ginger. Add to the pot with the browned onion. Cook and reduce for another 10 minutes.
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6
Grind the other spices. Add to the pot and cook for another 2 minutes. Add the tomato and cook until it reduces.
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7
Drain the chickpeas and reserve the cooking juice. Remove the whole spices (clove, cardamom, and bay leaf).
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8
Add the chickpeas to the pot with just enough cooking juice to cover. Salt to taste. Simmer for 15-20 minutes more until the curry has a nice consistency.
