Pindi Chole

Name: Pindi Chole
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup white Chickpeas (Kabuli chana), soaked overnight; 2 bay leaves; 1 " cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1-2 tea bags; 2-3 tbsp. oil; 1 tsp. carom seeds (ajwain); 2 green chilies, slit; 1 tsp. ginger, chopped; 1 tsp. garlic, chopped; 1/4 tsp. asafoetida (opt); to taste salt; 12 tsp. turmeric powder; 1/4 cup tamarind water; 1 tsp. red chili powder; 1 tsp. coriander leaves, chopped; 1 tsp. coriander powder; 1 tsp. cumin powder; 1 tsp. amchur powder (dry mango powder); 1 tsp. anardana powder (pomegranate powder)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dals - This is a traditional Punjabi style chole that is so yummy with full of flavours and a blend of various spices. Tea bags are used in this recipe to get a rich dark coloured gravy. Please note that there is no use of any onion or tomato in this recipe. It is a great comfort food that is just perfect for a lazy weekend meal.

Paired with some fresh chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of Indian bread like naan, kulcha, tandoori roti, poori, paratha, bhatura, chapati, plain rice or jeera rice.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

3-4 servings

1 cupwhite Chickpeas (Kabuli chana), soaked overnight
2bay leaves
1" cinnamon stick
2-3green cardamoms
4-5cloves
1-2tea bags
2-3 tbsp.oil
1 tsp.carom seeds (ajwain)
2green chilies, slit
1 tsp.ginger, chopped
1 tsp.garlic, chopped
1/4 tsp.asafoetida (opt)
to tastesalt
12 tsp.turmeric powder
1/4 cuptamarind water
1 tsp.red chili powder
1 tsp.coriander leaves, chopped
1 tsp.coriander powder
1 tsp.cumin powder
1 tsp.amchur powder (dry mango powder)
1 tsp.anardana powder (pomegranate powder)

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Steps

20-25 minutes

1

Pressure cook the soaked chana in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli instead) for 5-6 whistles. Open the lid when it cools down. Discard the whole spices and the tea bags.
2

Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Saute for a few seconds.
3

Add all the dry spices and saute for a few seconds.
4

Next add the boiled chickpeas & simmer till it turns slightly thick.
5

Add the tamarind water and.....
6

..... mash with a potato masher. When you get the desired consistency,
switch off the flame.
7

Garnish with coriander & serve with naan, kulcha, tandoori roti, poori,
bhatura, paratha, chapati, plain rice or jeera rice.