Kitna time lagta hai?

75 min lagta hai — 25 min taiyari, 50 min pakana.

Bhuga Chola

Name: Bhuga Chola
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 6g coriander; 10g Tamarind Paste; 6g green chillies; 150g tomato ripe; 2g red chilli; 250g Chickpeas; 3g garam masala powder; 1g turmeric root; 3g chana masala powder; 6g salt; 12g garlic paste; 8g ginger paste; 200g onion; 1g bay leaf; 30g Sunflower Oil

Authentic Sindhi-Hindu Bhuga Chola — kabuli chickpeas (kabuli chana) simmered in a deeply browned-onion gravy ('bhuga' = browned in Sindhi) with ginger, garlic, tomato, and tamarind. Sundays in Sindhi households often start with Chola Dabhal (this curry served with soft bread, onions, mint chutney, and nylon sev). Distinct from Punjabi Chole (which uses anardana and pomegranate) — Sindhi Bhuga Chola is tomato-tamarind led with a deeper caramel from extended onion browning.

Time 75 min · Serves 4 · 349 kcal · Multiple States

Ingredients

Finish

coriander — 6 g (chopped)
Tamarind Paste — 10 g (paste)

Main

green chillies — 6 g (ground with onion)
tomato ripe — 150 g (pureed)
red chilli — 2 g (powder)
Chickpeas — 250 g (soaked overnight)
garam masala powder — 3 g (powder)
turmeric root — 1 g (powder)
chana masala powder — 3 g (powder)
salt — 6 g (none)
garlic paste — 12 g (paste)
ginger paste — 8 g (paste)

Tempering

onion — 200 g (finely chopped)
bay leaf — 1 g (whole)
Sunflower Oil — 30 g (heated)

Method

Soak kabuli chana in plenty of water for at least 7 hours (overnight is best). Drain. Pressure-cook with 3 cups fresh water and 1/2 tsp salt for 4-5 whistles, then simmer 5 minutes on low. Reserve cooking liquid — do not discard.
While chana cooks: heat 1 tbsp oil in a kadai. Add finely chopped onions and fry on medium-high 10-12 minutes until DEEPLY browned (the bhuga step — this is the signature). Cool slightly, then grind into a smooth paste with green chillies and 2 tbsp water.
In the same kadai, heat remaining 1 tbsp oil. Add bay leaf, then ginger and garlic paste. Sauté 30 seconds.
Add the browned-onion-chilli paste. Cook 2 minutes — it should smell rich and toasted.
Add tomato puree, turmeric, red chilli powder, coriander powder (if using), chana masala, and garam masala. Cook 3-4 minutes until oil starts separating around the masala.
Add the boiled chickpeas with reserved cooking liquid (about 1.5 cups). Add salt. Bring to a boil, reduce flame and simmer uncovered 10 minutes — gravy should reduce to medium-thick.
Stir in tamarind paste. Simmer 2 more minutes — adjust salt and tang.
Switch off heat. Garnish with chopped coriander leaves. Serve hot — Sindhi-style is to dunk torn soft pav/bread in the curry, topped with diced onions, mint-coriander chutney, and crisp nylon sev (Chola Dabhal style).

Common questions

Ek plate Bhuga Chola mein kitni calories hoti hain?: 349 kcal per plate.
Kitna time lagta hai?: 75 min lagta hai — 25 min taiyari, 50 min pakana.