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Chola Dabhal|Garbanzo beans Curry with bread|Sindhi Breakfast

Alka Keswani — Wed, 15 Feb 2012 16:23:06 +0000

Many Sindhis begin their Sundays with a visit to roadside food cart for a hot, king sized, breakfast, fit to celebrate the holiday mood. The breakfast served on a lazy Sunday morning, at almost every nook and corner of Sindhi localities, happens to be either Dal pakwan, Dal moong, or else Chola Dabhal (Chola = Chickpeas or Garbanzo beans, and Dabhal = Bread). The cart selling this curry-bread, have a hot stove with a large Aluminum container, filled with Spicy garbanzo curry cooked in Indian style Onion and tomato curry, oozing with flavors of roasted Garam masala powder, arranged on the sides of the container. The center of container is intermittently filled with dilute version of the gravy, a portion of thick curry(with beans) is then mixed with dilute gravy, and allowed to simmer for a while. The Soft dinner rolls or Ladi pav is then torn into two, dunked in the simmering gravy , coated well with the curry and then carefully picked up and plated. Few spoons of tender chickpeas thrown over the juicy bread (generally Pav, but some vendors serve bread slices too), topped with tangy mint coriander chutney, sliced onions ( at times chopped tomatoes, boiled potatoes too), some trademark spices sprinkled like a magic powder, followed by the crunchy nylon sev, and finally garnished with chopped coriander leaves. Another version of this breakfast, called Dal Chola Dabhal is also very popular where lentils are also used along with Chickpeas. But we will talk about that sometime later. Kindly note: The recipe below is not a traditional Chola recipe. It is more like a Punjabi style chole. Shall share typical Sindhi style Chole recipe soon. Lets talk about the Recipe : Print Chola Dhabhal|Garbanzo beans Curry with bread|Sindhi Breakfast Rating 5.0 from 2 reviews Cook time: 60 mins Total time: 1 hour Serves: 4 Indian curry of Garbanzo beans cooked in spicy onion tomato gravy, served with soft dinner rolls or sliced bread, a popular Sindhi breakfast and streetfood Ingredients Chickpeas or kabuli chana ¼ kg Onion 2 Tomatoes 2 Garlic 8-10 cloves Ginger Kamaal Patt (Tej Patta) 1 Green chillies 3 (or as per need) Garam masala powder 1tsp Chana Masala Powder 1 tsp Salt Turmeric powder Red chilly powder Tamarind paste -1-2 tsp (depending upon the taste preferred) Oil 2 tsp or more Soft Dinner rolls (laadi pav) or Bread slices Mint coriander chutney for garnishing Nylon sev for garnishing Fresh Coriander leaves Method Wash and soak chickpeas for at least 7 hrs Boil them with salt, till almost cooked (Many people prefer to boil chana along with whole garam masala tied in muslin cloth and some even boil it along with dried tea leaves i.e chaipatti, again tied in a muslin cloth potli.Discard them after boiling, but reserve the water) In a deep pan, pour some oil and saute onion till brown in colour Cool and grind to make a paste.Add chillies along onions. Now in same pan take some oil and a Kamaal Patt (Tej Patta). After 4-5 seconds, add ginger garlic (paste or pounded). Cook for a while and add onion paste. Cook for 2 minutes and add tomato (either pureed or grated) Add some salt (remember there is already some amount of salt in chickpeas), the spices; turmeric, coriander powder, chana masala, and garam masala and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 10 minutes, mixing gently so as not to mash the beans.If the mixture is dried up and sticking to the bottom of pan, just add few tsp of the reserved liquid.When the oil starts separating, add more of the reserved liquid to adjust the consistency (Note: we need to dunk bread in gravy, so the consistency should not be too thick) Add some tamarind paste and coriander leaves and simmer for 2 min For Serving, in a plate torn the pav or if using bread slices, lay one above the other 2-4 bread slices (as shown in picture), pour some curry, garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves.(You can use boiled and chopped potato, beetroot, chopped tomatoes etc). Garnish with Nylon sev and serve immediately #version# 2.2.1 PS: I am pleased to share with you all that the Favorite pickle of Sindhis, Pariyan waari khatairn or Onion in Mustard water pickle, shared by me, was featured in Mumbai Mirror (Times Of India) Newspaper, 12th Feb 2012 Edition. You can view the paper online by visiting TImes Of India website. For now, here is what the article looked like :

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Back and How !

Alka Keswani — Mon, 08 Feb 2010 20:54:20 +0000

The Year 2009 was surely a year of many events, good and bad. Much happened in past few months, when I was not Blogging here. Besides celebrating a contest Win (Click Photography event for Most Delish Picture– Gulabjamun), our Kid’s Birthday, our Marriage Anniversary, an engagement Ceremony of a dear Family member, the year end brought us close to one more occasion to celebrate, as soon as we stepped in year 2010. Yeah Sindhi Rasoi, turned Two…What a feeling ! I still remember last year when we were Celebrating the first Birthday of this beloved Blog of mine, I was overwhelmed by so many wishes, pouring in.This year I was preparing to celebrate the Day with something exciting and pleasant. But trust Life to give surprises! In my attempt to Renovate my Virtual Kitchen(Sindhi Rasoi), days passed into weeks and weeks into months. I kept struggling with various LOOKS for my blog, messed up with many THEMES, wasted hours in learning basics of codes and all, but at the end , Hubby dear took the charge, helped me out in fixing bugs, tweaking the look (of blog of course) and finally we are here, though late, but raring to go , to mark the Second Birthday of Sindhi Rasoi…Three cheers for us ! Coming to recipe part, it has to be something special isn’t it? Well there you go ! A Spread of Jeera Rice, Chana paalak, Mushrooms in Red gravy, Fry (Tadka) Dal, along with usual Raita, Salad, Mint coriander chutney and Gaajar ka Halwa, made in honor of some friends visiting us, sounds good to you? Jeera Rice was made simply by boiling Basmati rice with some salt and water till almost done. A tempering with a spoonful of oil and Cumin seeds, and later cooked on Dum for few minutes. Simple, aromatic Jeera rice went well with the Dal Fry, and Mushrooms and Chana paalak. Recipe of Mushrooms coming later (Or mail me at sindhirasoi@gmail.com to get its recipe in your Inbox). For now lets switch our attention to the wonderful combination of Vitamins, Iron, folic acid (from spinach) and proteins (from Chickpeas ). Print Chana Paalak|Garbanzo beans in Spinach Curry Cook time: 40 mins Total time: 40 mins Serves: 4 A healthy and delicious chickpea in spinach curry recipe Ingredients ¼ Kg Chickpeas, picked, rinsed and soaked for at least 6 hours ½ Kg Spinach 2 Medium sized Onions 2 Large Tomatoes 2-3 green chillies Ginger a bit (about an inch size) Garlic 5-6 cloves Whole Garam Masala (A bit of dalchini, 2 cloves, 1 Black cardamom ,1 Kamaal Patt (Tej Patta), 2 whole black peppers) Salt to taste Turmeric powder ¼ tsp or less Coriander Powder 1 tsp 1 tbsp Oil Method Boil soaked chickpeas with some salt till half cooked. For me , boiling chickpeas in a pressure cooker till 3 whistles of cooker, worked well. Drain the chickpeas and reserve the liquid. In the meantime, peel the onions and grind those along with, ginger , garlic, Whole garam masalas to a fine paste. In a pressure cooker, pour 1 tbsp of oil, add the onion paste and saute well till the paste changes colour to pink. Grind tomatoes and green chillies together and add to the onion paste which by now had changed to darker shades of pink. Saute well for few minutes and then add washed and chopped spinach and mix very well. Pour some water(not much as spinach cooks in its own juices), add some salt (remember there is already some salt in chickpeas , so be alert), and close the lid of cooker .Wait for 2-3 whisltes and put off the gas. Later, add the Half-boiled chickpeas, turmeric powder, coriander powder and saute well for 3-4 minutes, taking care so as not to break the chickpeas. Adjust the consistency of gravy by adding the reserved liquid in which chickpeas were boiled. Adjust seasonings and let the whole mixture simmer for few minutes on low flame till the chickpeas absorbs the flavors of spinach and Garam masalas. The consistency of final dish is semi dry. Garnish with chopped fresh coriander leaves. Goes well with rice, Pulao, or even with Roti . 2.2.1

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A Tale Of Two Curries ~Part Two

Alka Keswani — Sun, 17 May 2009 17:49:29 +0000

Sorry folks, I know I took way too much of time to finish this tale. But then better late than never, isn’t it? Now without any Blah Blah (Oh how much I dislike this expression of relief on your face upon hearing this ! ) let’s jump over to the Recipe Recap: Hubby and myself preferred the Raanh in two different curries. After cooking Black Eyed Beans or Raanh in Tomato base curry for Dear Hubby, I went ahead to treat my taste buds with Raanh in Onion Based Curry. Print A Tale Of Two Curries ~Part Two Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 An easy Indian curry recipe of Black eyed beans Ingredients Raanh (Black Eyed Beans) 1 cup Onions 2 Tomatoes 2 small sized Green chillies 2-3 (As per taste) Ginger a tiny piece Salt Turmeric powder ¼ tsp( a bit less) Coriander Powder ½ tsp Oil 1 tbsp (or less) Method Pick, rinse several times with water and soak Raanh in water for 6-8 hours Later discard the water if it is frothy and rinse 1-2 times again In a pressure cooker add 1 tbsp of oil and add chopped onions Keep stirring at intervals till onions turn brownish in colour Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles Put off the gas and let the cooker cool down Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro) Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time). The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked Adjust the consistency of gravy and serve it garnished with coriander leaves Goes well with white steamed rice but i served it with some Rotis and tomato+cucumber+onion salad 2.2.1

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Simple salad and an award

Alka Keswani — Mon, 18 Aug 2008 09:41:38 +0000

When Archana announced One D Salad, I thought I will come up with some good sort of salad, since I always have simple sliced cucumber, radish, beetroot etc as salad or at the most, the gujrati style cucumber-tomato-onion chopped salad. I thought I will search some good salad recipes and post them.Meanwhile Iboiled some moong to make moong parathas for my son.Now, to tell you the truth I just don’t like any parathas except aloo parathas. But I always eat whatever I cook for my son, just to depict a good impression on him, that its not good to fuss about the food But that day I just couldn’t convinced myself to bite on those parathas.I did not had time to make something else. I kept staring at the boiled moong , still with the same question in my mind “To eat or not to eat”? Darn… I can’t let them go waste, nor was I ready to give in to those parathas.Thats when Archana’s one D salad hit my brain (ouchh…its still hurting !) So I just threw in together, in a bowl, everything I had in my refrigerator, along with those boiled moong , spiced it up to suit my palate and yo….I was ready with an entry for Archana’s event which called for a protein rich salad Moong beans also called Green gram is a pulse/legume. While pulses are generally high in protein, and the digestibility of that protein is also high, Moong beans also contain good amounts of calcium and Vitamin C. Cooking does not affect the protein content of this pulse.(source asavadha.com). So I guess Archana , this fits the bill since 100 gms of moong are supposed to have 3 gms of proteins Print Moong salad Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Nutritious and quick to make, moong and vegetable salad Ingredients Boiled Moong (better if sprouted) one cup Boiled potato 1 small Boiled beetroot 1small Carrot 1 Lettuce or cabbage leaves -few Lemon juice 1 spoon Red chilly powder Salt (white or rock salt...I prefer later) Coriander leaves Almonds (optional....I didn't used any,but I have read, its good to add some) Chaat masala powder few pinches Method Wash and soak moong for few hours.Boil them with little water, salt, turmeric ginger, green chillies till just cooked (not mushy) You can use the moong sprouts (much healthier) that are available in food malls or you can wash, soak and then keep the moong wrapped in moist napkin for a day or two till moong sprouts up Mix in salad bowl, the boiled moong and chooped carrots, boiled beetroot, onion, boiled potato, cabbage (either or all of them) Sprinkle salt, red chilly powder, chaat masala powder, lemon juice, fresh coriander leaves and enjoy 2.2.1

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