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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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Besan Jo Chilro| Savory Pancakes

Alka Keswani — Fri, 09 Dec 2011 14:04:06 +0000

Hectic mornings, empty stomach, loads of pending work and time crunch..an awful combination to drain away my energy. And when the thoughts of rolling out some Koki, Paranthas or cooking some elaborate breakfast like Dal Pakwan, is a big no no, that is when these pancakes come to my rescue…easy to whip up, easy to cook and a filling one, if adding bits and pieces of veggies to this gramflour based savory pancake. Enjoy with a roti or simply sandwiched in between bread slices, dunk in some chutney or tomato ketchup, brew that favorite coffee of yours or enjoy it with the steaming hot tea..and you are sorted till lunch time 🙂 Besan Jo chilro, or besan chila is a simple gram flour based pancake, to which finely chopped onion, green chillies, coriander leaves etc are added.You can add veggies like grated carrots, cabbage, chopped mushrooms etc to make it more healthier. Print Besan Jo Chilro| Savory Pancakes Rating 4.5 from 2 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 Savory Pancakes called Besan ja chilra (chilro), healthy gramflour pancakes spiced up with onions and herbs Ingredients 2 small cup gram flour (besan) 1 onion (chopped) Handful of coriander leaves (chopped) 1 tsp cumin seeds 1 tsp annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2 Green chillies (finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water to make batter (Approx. ½ cup , more or less ) Oil for shallow frying 2 -3 tsp Method Mix all the ingredients except oil, adding water little by little, till a batter of pouring consistency is obtained. Now heat a griddle (tawa) and grease it with some oil. Pour 2 ladle full of the above batter and slowly spread it on tawa to make a pancake of around 5'' in diameter.It should be of the thickness of an Uttapa. Pour around 1tsp of oil on the sides of pancake and let it cook on medium flame. Toss when one side is brown and let it cook on other side too, pouring some more oil to make the chilro crisp. Enjoy this gluten free, vegan pancake with roti, bread, or just as it is, with some spicy chutney or Ketchup. 2.2.1

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Lolo (Sweet loli)

Alka Keswani — Sun, 03 Feb 2008 04:50:34 +0000

Print Lolo (Sweet loli) Rating 4.5 from 2 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 Sindhi lolo is a sweet preparation made from wholewheat flour and sugar and jaggery syrup.Generally cooked on Sindhi festivals Ingredients 250 gms wheat flour 60 gms sugar 35 ml oil Water Green cardamons (choti elaichi)4-5 Method In a saucepan boil about a cup of water, add sugar, cardamons (peeled or crushed) Let the sugar dissolve properly Alternatively some of sugar can be substituted with jaggery, so in that case boil jaggery and sugar together, also put a spoonful of milk as it will remove the impurities of sugar Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter .It should be dark brownish in colour Now let the syrup cool off properly Strain it Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals The dough should be stiff and if needed very small amount of water can be added Take a ball size portion of this dough and with the help of rolling pin roll it a little Put it on hot griddle and turn it on other side, you need to just roast it little Then roll it again a little, remembering that lolas are supposed to be really thick Then cook it on low flame, adding generous amount of oil and tossing it gently at regular intervals Since it is too thick, cook it on really low flame (some also use two griddles one above other to get perfect results) till small brown patches appears on both side Taste best with curd or onion pickle 2.2.1

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Seyal Pav

Alka Keswani — Sun, 03 Feb 2008 01:04:21 +0000

Update: To watch the video recipe of Seyal pao, just click on the following link: Seyal Pao video recipe! Seyal Pav (Pao/Dabal/Dabhroti) is a Sindhi style dish made using laadi pao. Many Sindhis use potatoes in the base, while others use just onions along with tomatoes. There is another seyal style bread/roti where pounded coriander leaves are used for the base gravy. You can check that recipe here! Print Seyal Pav Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 3 Sindhi seyal pav is a famous breakfast recipe made by cooking dinner rolls in potato onion base. Ingredients Soft buns (Dinner rolls or laadi pav) 6 Potato 1 (Optional) Onion 1 Garlic 5 cloves Green chillies 2 Tomato 1 Curry leaves 5-7 leaves Mustard seeds ½ tbsp Turmeric powder ¼ tbsp Red chilly powder ½ tsp Salt as per taste Oil 2 tbsp Coriander leaves for garnishing water 1 cup (or a little more) Method Heat 2 tbsp oil in a frying pan. Add curry leaves and mustard seeds and allow them to splutter. Add pounded ginger and garlic When garlic turns slightly brown in colour, add chopped potato and mix well. Cook on high heat for 1-2 minutes and then lower the heat and cover the pan. When potatoes are almost cooked, add chopped onion and saute on high heat till translucent. Lower the heat and cook till onions are light brown. Add grated/ chopped tomato, green chillies, turmeric powder, red chilly powder, salt and fry well.You can add 1-2 tbsp of water if mixtures tends to stick to the bottom of the pan. Keep mashing tomatoes while leaving aside potatoes (if using). Cook till mixture leaves the oil. Add about one cup of water and bring it to boil. You may need around half a cup of more water if the bread is hard or very stale. Meanwhile cut each pav into four pieces. When the mixture starts boiling add pao and mix gently until all the water is absorbed Cover the pan and allow the mix to cook on low flame for a minute or so. Garnish with coriander leaves and serve hot with roasted papad 3.5.3251 To learn how to bake pillowy soft, delicious, buttery pao at home, click here !

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