Name: Pindi Chole/ Tangy Spicy Chick Peas recipe by Poonam Bachhav at BetterButter
Prep time: 420 min
Cook time: 20 min
Total time: 440 min
Yield: 4
Ingredients: 1 cup Kabuli Chana (White chickpeas / garbanzo beans); 1/4 cup Chana dal (Split Bengal gram); 1 tsp Grated Ginger; 1 tsp Carom seeds (Ajwain); 1 tsp Jeera (roast and grind); 1 tsp Pomegranate seeds (roast and grind); 1 tsp Caraway seeds (Shahi jeera); 2 tsp coriander powder; 1/2 tsp dry Mango powder (Aamchur powder); 1/2 tsp Pomegranate seeds (Anardana); 1/4 tsp Baking Soda; 1 black Cardamom (Badi elaichi); 1 inch piece cinnamon stick; 2 bay leaves (Tej patta); 2 cloves; 1 star anise; 2 tsp tea powder/tea bags; 3 tsp oil; 2 tsp ghee; 1 tsp red chili powder; Salt to taste

ABOUT Pindi Chole/ Tangy Spicy Chick Peas RECIPE

Pindi chole is a popular Punjabi dish. This dish originates from Rawalpindi in Punjab where Pindi means a small village. This is one of the variation of the versatile chole, coated very lightly with the gravy, so it basically is a dry dish. This dish has no chopping and grinding so you save a lot of time, it is also an onion-garlic free recipe.

Ingredients Serving: 4

1 cup Kabuli Chana (White chickpeas / garbanzo beans)
1/4 cup Chana dal (Split Bengal gram)
1 tsp Grated Ginger
1 tsp Carom seeds (Ajwain)
1 tsp Jeera (roast and grind)
1 tsp Pomegranate seeds (roast and grind)
1 tsp Caraway seeds (Shahi jeera)
2 tsp coriander powder
1/2 tsp dry Mango powder (Aamchur powder)
1/2 tsp Pomegranate seeds (Anardana)
1/4 tsp Baking Soda
1 black Cardamom (Badi elaichi)
1 inch piece cinnamon stick
2 bay leaves (Tej patta)
2 cloves
1 star anise
2 tsp tea powder/tea bags
3 tsp oil
2 tsp ghee
1 tsp red chili powder
Salt to taste

Instructions

Soak the kabuli chana and chana dal for 7-8 hours. Pressure cook with 2 tea bags, 1 Bay leaf, Cloves, Black Cardamom, Cinnamon, Star anise Salt, Soda and water for 3 whistles. Allow the pressure to release, discard tea bags and whole spices.
Drain the chickpeas and chana dal, however reserve the water. In a pan, heat oil and ghee gently and add 1 bay leaf, Carom seeds, Caraway seeds, grated ginger and saute till golden brown in colour.
Keep a low flame and add coriander powder, red chili powder, dry mango powder, roasted cumin, pomegranate powder and saute for a minute. Add boiled chickpeas and chana dal with the reserved water.
Add in salt and bring to a boil. Simmer for 5 minutes, the oil will start floating on top. Now saute for another 3-4 minutes on a low flame by occasionally stirring in between until the chole becomes dry.
Squeeze some lemon and garnish it with fresh coriander leaves. Serve hot.

Similar Recipes