Masaledar Sindhi Chole Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight in water. Drain and rinse them.
• STEP 2.In a pressure cooker, add the soaked chickpeas, water, tea bags, and salt. Pressure cook for 4-5 whistles or until the chickpeas are tender.
• STEP 3.Heat oil in a pan and add cumin seeds, onions, ginger-garlic paste, and green chilies. Saut茅 until the onions turn golden brown.
• STEP 4.Add the tomato puree, tamarind pulp, and spices. Cook for a few minutes until the oil separates from the masala.
• STEP 5.Add the cooked chickpeas along with the cooking liquid. Simmer for 10-15 minutes until the flavors are well combined.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can also use canned chickpeas instead of soaking and pressure cooking them.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cream or yogurt to the curry.

Storage and Serving

• Leftover masaledar Sindhi chole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a microwave or on the stovetop before serving.
• Serve the masaledar Sindhi chole with steamed rice, jeera rice, or roti for a complete meal.