Pindi Chole
Pindi Chole is a spiced chickpea curry prepared with a blend of spices and cooked without onion or tomato.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpeas (dried) | 500 | Grams |
| Black Tea (loose leaves) | 1 | Tbsp |
| Bay Leaf (whole) | 1 | Count |
| Cinnamon Stick (whole) | 1 | Inch |
| Black Cardamom (whole) | 2 | Count |
| Green Cardamom (whole) | 3 | Count |
| Cloves (whole) | 4 | Count |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder (ground) | 2 | Tsp |
| Red Chili Powder (ground) | 1 | Tsp |
| Turmeric Powder (ground) | 0.5 | Tsp |
| Garam Masala (ground) | 1 | Tsp |
| Amchur Powder (ground) | 1 | Tsp |
| Ginger (julienned) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Salt (to taste) | 2 | Tsp |
| Oil (vegetable or canola) | 3 | Tbsp |
| Water (for boiling) | 1 | Liter |
Instructions
- Soak the chickpeas in water overnight or for at least 8 hours.
- Drain and rinse the soaked chickpeas. Place them in a pressure cooker with 1 liter of water, black tea leaves tied in a muslin cloth, bay leaf, cinnamon stick, black cardamom, green cardamom, and cloves.
- Pressure cook the chickpeas for 20-25 minutes until they are soft and cooked through.
- In a large pan, heat oil and add cumin seeds. Once they splutter, add ginger and green chilies. Sauté for a minute.
- Add coriander powder, red chili powder, turmeric powder, and salt. Stir well and cook for another minute.
- Add the cooked chickpeas along with the remaining water from the pressure cooker. Mix well.
- Add garam masala and amchur powder. Stir and let it simmer for 10-15 minutes until the gravy thickens.
- Garnish with julienned ginger and serve hot with rice or bread.
Prep
- Soak chickpeas in water overnight or for at least 8 hours.
Kitchen equipment
Pressure CookerMuslin Cloth