Chola Dabal - Kabuli Chana Pav Chaat Recipe
How to make chola Dhabal - Chana Pav Chaat | Kabuli Chana Double Roti Chaat | Sindhi Style Spicy Chickpeas Curry Served with Pav - Bun Bread | Spicy Garbanzo Beans Curry & Bun Bread Indian Chaat Recipe
I'm back with one more popular street food recipe for you. This recipe is a very famous Sindhi street food. Chola Dabal means Spicy Chickpeas Curry and Bun Bread.
Dal Chola dhabal - tu khahi wath - dal dal - dal chola dhabal .. (means Dal, Kabuli Chana and Bun Bread - eat as much as you can!) This is a very famous line of song from the first blockbuster Sindhi movie Abana which was released in 1958.. You know the interesting thing about this song, it shares names of all the famous street foods, sweets and beverages from the Sindhi Cuisine. If you want to know more about this cuisine, don't forget to watch this song. You know it would be unfair, if I skip to mention this song for today's chola dabal recipe.
I really don't know whether this song got famous because of this awesomely delicious chola dabal or Chola Dhabal got famous because of this song.. But, the fact remains, it is still one of the most loved combo in Sindhi houses..
I feel nostalgic remembering this dish as in my school days - Sunday means Chola Doubleroti Chaat. These three things - Doordarshan Movie, Chola Dabal and Sunday have been synonymously used in my house that too for many years...
The plan of action for today's recipe is as follows
✅Soaking of Kabuli Chana for overnight
✅Next day - Pressure Cooking of Kabuli Chana and retain the stock.
✅Mise en place - vegetable cutting for garnish & curry
✅Prepare tamarind date chutney
✅Prepare Spicy green chutney
✅Prepare Spicy chole curry
✅Plating & Serving
☑Let's get started
🔹Preparation time 20-25 minutes
🔹Cooking time 25-30 minutes
🔹Soaking time - overnight
♨ Ingredients required
✔For Spicy Chola Curry
🔸1 cup kabuli chana
🔸3-4 green chillies
🔸1 small piece ginger
🔸3-4 garlic cloves
🔸1-2 tsp garam masala powder or chola masala powder
🔸2-3 tsp red chilli powder
🔸2-3 tsp coriander powder
🔸Salt to taste
🔸2 tbsp cooking oil
🔹1. Tamarind Date Chutney
🔹2. Spicy Green Coriander chutney
🔹3. Pav - Bun Breads
🔹4. Finely chopped onion and coriander leaves
🔹5. Fine Nylon Sev or Bombay Mix Farsan.
✅Step 1 Soaking & Cooking - Chickpeas
◾Wash and soak chickpeas in sufficient water for overnight. On the very next day, rinse again. Transfer them in the pressure cooker, add salt, 2 tsp cooking oil and water just to cover the chickpeas. Pressure cook and allow 5-6 whistles and then simmer for 4-5 minutes. Release pressure and set aside to cool. Please don't throw the water in which chickpeas are boiled, it will be used for curry preparation.
✅Step 2 Mise en place
◾Onions - peeled - very finely chopped
◾Tomatoes - washed - finely chopped
◾Ginger - garlic - green
◾chillies - make a coarse paste.
◾chillies - make a coarse paste.
✅Step 3 - Curry preparation
◾Heat oil in a fry pan. Add finely chopped onions, stir fry on medium high flame until golden brown.
◾Add ginger, garlic and green chili paste, cook for a minute or two.
◾Add the finely chopped tomato. Cook it on medium flame until mushy. Mash it with the back of a ladle or you can use Pav bhaji masher at this point as we need very smooth consistency for this recipe. If needed, add ⅓ cup of water. Cook it for 3-5 minutes.
◾Add all the dry ingredients i.e red chilli powder, coriander powder, turmeric powder, garam masala powder and salt to taste. Mix it well and saute again for a min or two.
◾Add boiled chickpeas.. Stir fry for a minute or two. Add chickpeas stock. Adjust the curry consistency as preferred. Mix it well and bring it to a boil. Cover it with lid, slow the flame and cook it for 8-10 minutes. Stir well, switch off the gas stove. Our Curry is ready for serving.
✅Step 4 - Plating and Serving
◾Slice the bun bread. (You can cut them into halves and slice lengthwise or as desired)
◾First apply spicy green chutney on the top. Pour chickpeas curry. Drizzle sweet tamarind date chutney.
◾Sprinkle finely chopped onion. Garnish it with coriander leaves and nylon sev or Bombay mix farshan. Serve it immediately and enjoy.