Pindi Chole Recipe: Authentic Punjabi Chickpea Dish

wellhealthorganic.com Pindi Chole: Pindi Chana, a delectable Punjabi-style chickpea dish, is a culinary delight that requires minimal effort. Unlike many chickpea recipes, this one doesn’t rely on onions or tomatoes, resulting in a dry yet flavorful dish.

Pindi Chole

• Preparation Time: 8 hours 20 minutes
• Cooking Time: 10 minutes
• Total Time: 8 hours 30 minutes
• Cuisine: North Indian, Punjabi
• Course: Main Course
• Diet: Vegan, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For soaking chickpeas

1. 250 grams dried white chickpeas (kabuli chana) or 1.25 cups dried chickpeas or 3.5 to 3.75 cups canned chickpeas
2. 3 cups water – for soaking chickpeas
3. For cooking chickpeas
4. 3 cloves
5. 2 sticks cinnamon – each of 1 inch
6. 2 black cardamoms
7. 2 green cardamoms
8. 2 tej patta (Indian bay leaf)
9. 1 black tea bag
10. 1 teaspoon black salt
11. 3 cups water

For making Pindi Chole

1. 2 tablespoons oil – any neutral oil
2. 3 teaspoons Ginger Garlic Paste or crushed ginger-garlic
3. ½ teaspoon red chili powder or cayenne pepper or add as required
4. 2 teaspoons Coriander Powder (ground coriander)
5. 1 teaspoon Garam Masala
6. 2 to 3 teaspoons chole masala (chana masala powder)
7. 1 teaspoon dry mango powder (amchur powder)
8. Salt as required
9. 1 teaspoon lemon juice or add as required, optional

Also Read: Paneer Kofta

Instructions:

For cooking chickpeas

1. Rinse the chickpeas thoroughly and soak them in water for 8 to 9 hours or overnight.
2. In a pressure cooker, combine the soaked chickpeas with whole spices, black salt, water, and a tea bag. Pressure cook for 10 to 15 minutes. If chickpeas aren’t cooked completely, cook for a few more minutes.
3. Alternatively, tie all the spices in a muslin cloth to create a bouquet garni and add it to the chickpeas.
4. Drain the cooked chickpeas, removing and discarding the spices and tea bag.

For making Pindi Chole

1. Heat oil in a pan and sauté crushed ginger-garlic until fragrant.
2. Add red chili powder, coriander powder, dry mango powder, garam masala powder, and chana masala powder. Mix well and sauté for a minute on low heat, being careful not to burn the spices.
3. Add the cooked chickpeas and mix with the masala.
4. Adjust seasoning with salt and let it cook for 5 to 7 minutes on low heat, stirring occasionally.
5. Optionally, add lemon juice and mix well. Alternatively, serve with lemon wedges.
6. Serve hot with onion rings, green chilies, and lemon wedges alongside naan, bhatura, puri, paratha, kulcha, or roti.

Also Read: Shakarpara

Notes:

• Substitute canned chickpeas with dried ones. Drain and rinse canned chickpeas before use.
• Adjust spice levels to preference by increasing red chili powder and chana masala powder.
• Omit tea bags or dried amla if desired.
• In case of a burst tea bag, rinse chickpeas in a colander to remove any tea particles.
• Chickpeas can be cooked in an Instant Pot or on the stove-top.
• For a tangier taste, increase dry mango powder or use dried pomegranate seeds powder instead.