The Sindhi community has a very rich list of delicious recipes. They do indulge in the street food culture like any other region. Chole Dhabal is one such dish which is a very popular breakfast recipe. Dhabal in Sindhi means Pav – a bread variety. Chole Dhabal means spicy chickpea curry served with pav.
As you will see, the pav is well soaked in lot of gravy followed by many toppings. It is a heavy breakfast dish to start the day and will keep you full till evening :).
Ingredients
To Boil:
Chick Pea (Kabuli Channa) – 1 cup (soaked in water for 8 hours)
Onion – 1 (chopped)
Cinnamon Stick – 1 inch long piece
Bay Leaf – 1
Oil – 1 tsp
Other Ingredients:
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Onion -1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 1 tsp
Tomato – 3 to 4 (crushed)
Garam Masala – ½ tsp
Coriander Leaves – 2 tbsp + 2 tbsp
Pav (Bun Breads) – 8
Lemon Juice – 1 tbsp
Other accompaniments:
Tamarind Date Chutney (Sweet Chutney)
Green Coriander Chutney
Finely Chopped Onion
Pomegranate
Fine Sev
Coriander Leaves
Method:
Rinse the soaked Chick Peas. Cook them together with all the ingredients under the “To Boil Channa” column in a pressure cooker with water. The water should be just sufficient to cover the Chick Peas in the cooker. Cook them for 5 to 6 whistles and then simmer for 5 to 6 minutes. Set aside to cool down.
Crush 4 tbsp of cooked Channa into fine paste and keep aside for gravy.
Heat the Oil in a pan. Add Cumin Seeds and allow them to crackle. Add the chopped Onions and Salt. Stir fry in medium flame till the Onion becomes translucent.
Add Ginger Garlic Paste. Stir cook for 2 to 3 minutes in low flame.
Add Red Chilli Powder, Turmeric Powder and Coriander Seed Powder.
Add the crushed Tomatoes. Cook them till the Oil starts separating.
Add 2 tbsp of Chopped Coriander Leaves, boiled Chick Peas, crushed Chickpea paste and Salt. Mix well. Add a cup of water and adjust the consistency of the gravy as required. When the gravy comes to a boil, cover the pan and simmer for 5 to 6 minutes in medium flame.
Add Garam Masala and the chopped Coriander leaves.
Simmer for one to two minutes. Switch off the flame. Sprinkle the Lemon Juice.
Garnish with Coriander leaves. The curry is ready.
To serve:
Cut the Pav (Bun Bread) into pieces and arrange them in a serving plate.
Pour the Chick Pea curry on the top of these pieces.
Drizzle spicy green chutney on them and then Tamarind and Date Chutney on top of them.
Sprinkle some finely cut Onions over it. And then fine Sev and Coriander Leaves.
Finally, sprinkle Pomegranate seeds.
The colorful chaat type Chole Dhabal is ready.
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