Chola Dhabhal|Garbanzo beans Curry with bread|Sindhi Breakfast
Author: Alka
Cook time: 60 mins
Total time: 1 hour
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
  • Chickpeas or kabuli chana ¼ kg
  • Onion 2
  • Tomatoes 2
  • Garlic 8-10 cloves
  • Ginger
  • Bayleaf 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
  1. Wash and soak chickpeas for at least 7 hrs
  2. 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)
  3. In a deep pan, pour some oil and saute onion till brown in colour
  4. Cool and grind to make a paste.Add chillies along onions.
  5. Now in same pan take some oil and a bayleaf. After 4-5 seconds, add ginger garlic (paste or pounded). Cook for a while and add onion paste.
  6. Cook for 2 minutes and add tomato (either pureed or grated)
  7. 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
  8. 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)
  9. Add some tamarind paste and coriander leaves and simmer for 2 min
  10. 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
Recipe by Sindhi Rasoi |Sindhi Recipes at