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Home / Recipes / Pindi Chole/ Tangy Spicy Chick Peas

Photo of Pindi Chole/ Tangy Spicy Chick Peas by Poonam Bachhav at BetterButter
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Pindi Chole/ Tangy Spicy Chick Peas

Nov-23-2015
Poonam Bachhav
420 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Pressure Cook
  • Sauteeing
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 1 cup kabuli chana (White chickpeas / garbanzo beans)
  2. 1/4 cup chana dal (Split Bengal gram)
  3. 1 tsp Grated ginger
  4. 1 tsp Carom seeds (Ajwain)
  5. 1 tsp jeera (roast and grind)
  6. 1 tsp pomegranate seeds (roast and grind)
  7. 1 tsp caraway seeds (Shahi jeera)
  8. 2 tsp coriander powder
  9. 1/2 tsp dry mango powder (Aamchur powder)
  10. 1/2 tsp pomegranate seeds (Anardana)
  11. 1/4 tsp baking soda
  12. 1 black cardamom (Badi elaichi)
  13. 1 inch piece cinnamon stick
  14. 2 bay leaves (Tej patta)
  15. 2 cloves
  16. 1 star anise
  17. 2 tsp tea powder/tea bags
  18. 3 tsp oil
  19. 2 tsp ghee
  20. 1 tsp red chili powder
  21. salt to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Squeeze some lemon and garnish it with fresh coriander leaves. Serve hot.

Reviews (9)  

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Soma AGRAWAL
Nov-06-2016
Soma AGRAWAL   Nov-06-2016

Disha Chopra
Oct-16-2016
Disha Chopra   Oct-16-2016

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