{"id":10206,"date":"2016-01-08T16:38:52","date_gmt":"2016-01-08T15:38:52","guid":{"rendered":"https:\/\/ileauxepices.com\/blog\/?p=10206"},"modified":"2025-12-12T09:47:18","modified_gmt":"2025-12-12T08:47:18","slug":"recette-sindhi-chola-pois-chiches-a-lindienne","status":"publish","type":"post","link":"https:\/\/ileauxepices.com\/blog\/2016\/01\/08\/recette-sindhi-chola-pois-chiches-a-lindienne\/wpid10206\/","title":{"rendered":"Recette : Sindhi Chola (pois chiches \u00e0 l&rsquo;indienne)"},"content":{"rendered":"<h1 style=\"text-align: center;\">Sindhi chola<\/h1>\n<p style=\"text-align: center;\"><strong>Pr\u00e9paration de la recette : 2h35<\/strong><br \/>\n<strong>Pour : 6 personnes<\/strong><\/p>\n<hr \/>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"alignnone wp-image-10225 size-full\" title=\"sindhi chola pois chiches indiens\" src=\"https:\/\/ileauxepices.com\/blog\/wp-content\/uploads\/2016\/01\/sindhi-chola-pois-chiches-indiens.jpg\" alt=\"sindhi chola pois chiches indiens\" width=\"450\" height=\"300\" srcset=\"https:\/\/ileauxepices.com\/blog\/wp-content\/uploads\/2016\/01\/sindhi-chola-pois-chiches-indiens.jpg 450w, https:\/\/ileauxepices.com\/blog\/wp-content\/uploads\/2016\/01\/sindhi-chola-pois-chiches-indiens-300x200.jpg 300w\" sizes=\"(max-width: 450px) 85vw, 450px\" \/><\/p>\n<div id=\"centercol\">\n<hr \/>\n<h2>Liste des ingr\u00e9dients :<\/h2>\n<ul>\n<li>250 ml de pois chiches secs<\/li>\n<li>1 oignon<\/li>\n<li>2 <a href=\"https:\/\/ileauxepices.com\/epices\/257-cardamome-noire.html\">graines de cardamome noire<\/a><\/li>\n<li>5 <a href=\"https:\/\/ileauxepices.com\/epices\/36-girofle.html\">clous de girofle<\/a><\/li>\n<li>3 <a href=\"https:\/\/ileauxepices.com\/herbes-et-aromates\/211-laurier.html\">feuilles de laurier<\/a><\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de <a href=\"https:\/\/ileauxepices.com\/epices\/29-fenugrec.html\">fenugrec en poudre<\/a><\/li>\n<li>500 ml de <a href=\"https:\/\/ileauxepices.com\/thes-noirs\/154-the-noir-darjeeling.html\">th\u00e9 noir darjeeling<\/a> infus\u00e9<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Pour le cari<\/span> :<\/p>\n<ul>\n<li>2 oignons<\/li>\n<li>4 cuill\u00e8res de beurre clarifi\u00e9 (ghee)<\/li>\n<li>3 gousses d\u2019ail<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de <a href=\"https:\/\/ileauxepices.com\/epices\/34-gingembre.html\">gingembre en poudre<\/a><\/li>\n<li>1 oignon<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de <a href=\"https:\/\/ileauxepices.com\/epices\/23-cumin.html\">cumin en poudre<\/a><\/li>\n<li>2 cuill\u00e8res \u00e0 caf\u00e9 de <a href=\"https:\/\/ileauxepices.com\/epices\/21-coriandre.html\">coriandre en poudre<\/a><\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir (j&rsquo;ai utilis\u00e9 du <a href=\"https:\/\/ileauxepices.com\/poivres\/255-poivre-kampot.html\">poivre noir de Kampot cambodgien<\/a>)<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de <a href=\"https:\/\/ileauxepices.com\/epices\/25-curcuma.html\">curcuma en poudre<\/a><\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de <a href=\"https:\/\/ileauxepices.com\/melange-d-epices\/65-garam-massala.html\">garam masala<\/a><\/li>\n<li>250 ml de tomate r\u00e2p\u00e9e<\/li>\n<\/ul>\n<\/div>\n<h2>Pr\u00e9paration de la recette :<\/h2>\n<p><span style=\"text-decoration: underline;\">La veille<\/span> : Mettez les pois chiches \u00e0 tremper dans de l&rsquo;eau froide toute la nuit.<\/p>\n<p><span style=\"text-decoration: underline;\">Le jour de la recette<\/span> :<\/p>\n<ol>\n<li>\u00c9gouttez les pois chiches et mettez les dans une cocotte. Versez le th\u00e9 que vous aurez fait infuser sur les pois chiches. Si n\u00e9cessaire, compl\u00e9tez avec de l&rsquo;eau pour finir de couvrir les pois chiches.<\/li>\n<li>Piquez les clous de girofle dans l&rsquo;oignon et mettez-le dans la cocotte. Ouvrez les gousses de cardamome noire et ajoutez l&rsquo;int\u00e9rieur ainsi que le laurier et le fenugrec \u00e0 la cocotte. Faites bouillir l&rsquo;ensemble.<\/li>\n<li>\u00c9cumez le dessus de la cocotte et laissez mijoter bien 1h le temps que les pois chiches soient bien cuits et donc bien tendres. Stoppez ensuite la cuisson.<\/li>\n<li>Hachez un des deux oignons pour le cari. Mettez le beurre clarifi\u00e9 (ghee) dans une casserole, faites chauffer et une fois le beurre fondu, ajoutez l&rsquo;oignon hach\u00e9. Faites cuire jusqu&rsquo;\u00e0 ce que les oignons colorent.<\/li>\n<li>Hachez le dernier oignon pour le cari et mettez-le dans un bol. \u00c9crasez l&rsquo;ail et mettez-le dans le bol. Saupoudrez le gingembre et m\u00e9langez bien le tout jusqu&rsquo;\u00e0 avoir une sorte de pur\u00e9e \u00e9paisse. Ajoutez le m\u00e9lange dans la casserole avec l&rsquo;oignon et le ghee. Faites cuire 10 min \u00e0 feu tr\u00e8s doux en m\u00e9langeant bien.<\/li>\n<li>Dans un bol, m\u00e9langez toutes les \u00e9pices pour le cari (moulez ou concassez le poivre). Ajoutez le m\u00e9lange d&rsquo;\u00e9pices dans la casserole avec les oignons et l&rsquo;ail, m\u00e9langez bien puis laissez cuire 1 min de plus. Ajoutez ensuite la tomate et mettez bien \u00e0 feu doux afin de laisser r\u00e9duire tranquillement.<\/li>\n<li>R\u00e9cup\u00e9rez les pois chiches dans la cocotte mais conservez bien le jus de cuisson. Ajoutez-les dans la casserole avec le reste du Sindhi Chola, m\u00e9langez et recouvrez avec le jus de la cocotte. Laissez cuire \u00e0 feu doux encore environ 15 min, jusqu&rsquo;\u00e0 ce que la texture vous convienne et c&rsquo;est pr\u00eat !<\/li>\n<\/ol>\n<p>Cette recette de pois chiches \u00e0 l&rsquo;indienne (Sindhi Chola) est assez simple et pas trop longue \u00e0 pr\u00e9parer, pour les adeptes de pois chiches et d&rsquo;<a href=\"https:\/\/ileauxepices.com\/blog\/2025\/12\/12\/epices-cuisine-indienne\/wpid52646\/\">\u00e9pices indiennes<\/a>, vous allez adorer !<\/p>\n<p>La cuisson au th\u00e9 noir vous a surpris ? Cela permet de donner une couleur plus fonc\u00e9e au cari et cela rajoute une petite saveur avec une pointe d&rsquo;amertume qui fait la diff\u00e9rence.<\/p>\n<p>Bref, voici donc un plat typique de la cuisine indienne, \u00e0 consommer sans mod\u00e9ration. Servez avec un bon riz ou pour accompagner un plat de poulet par exemple !<\/p>\n<p style=\"text-align: right;\"><img decoding=\"async\" class=\"alignnone size-full wp-image-1329\" style=\"border: 0px;\" title=\"bon app\u00e9tit\" src=\"https:\/\/ileauxepices.com\/blog\/wp-content\/uploads\/2013\/01\/bon-app\u00e9tit63.png\" alt=\"bon app\u00e9tit\" width=\"144\" height=\"43\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sindhi chola Pr\u00e9paration de la recette : 2h35 Pour : 6 personnes Liste des ingr\u00e9dients : 250 ml de pois chiches secs 1 oignon 2 graines de cardamome noire 5 clous de girofle 3 feuilles de laurier 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de fenugrec en poudre 500 ml de th\u00e9 noir darjeeling infus\u00e9 Pour le cari &hellip; <a href=\"https:\/\/ileauxepices.com\/blog\/2016\/01\/08\/recette-sindhi-chola-pois-chiches-a-lindienne\/wpid10206\/\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Recette : Sindhi Chola (pois chiches \u00e0 l&rsquo;indienne)&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":10225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79,80,108,58,32,81,192,87,83,86,172],"tags":[],"class_list":["post-10206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coriandre","category-cumin","category-garam-massala","category-recettes-de-legumes","category-cuisine-indienne","category-curcuma","category-cardamome-noire","category-girofle","category-fenugrec","category-gingembre","category-laurier"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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