This super delicious and protein-packed dish is named Pindi Chole as it has its origin in Rawalpindi. Punjabi’s and I am sure all love relishing Pindi chole which are prepared with chickpeas various spice powders especially the Dried Pomegranate seed and Dry Mango powder. Served very hot garnished with juliennes of ginger and slit green chillies.
It may be served with Ek Mukka Maar Ke Gandda /Ek Mukka Maar Ke Pyaaz i.e. in Punjab, the locals prefer to hit an onion on its crown with a folded fist, peel and then relish it.
Goes best with Hot Puffed Bhaturas / Poories.
Preparation Time: 20 minutes
Soaking Time of chickpeas: Overnight / 6 to 8 hours
Cooking Time: 45 minutes
Ingredients and Quantity:
Kabuli Chana (Chickpeas) – 1 cup
Water- 3 cups
Salt- to taste
For the Bouquet Garni:
Muslin cloth- 1/4th meter
Black Tea leaves- 2 tbsp.
Bay leaves- 2 nos.
Black cardamom- 2 nos.
Green cardamom- 2 nos.
Cloves- 4 nos.
Cinnamon- 1 inch piece
For the Tempering (Tadka) No-1:
Refined Oil- 3 tbsp.
Onion paste- 1 large
Ginger paste- ½ tbsp.
Garlic Paste- ½ tbsp.
Red Tomato ,blanched and peeled , puree- 2 large
For the sprinkling:
(Mix the below mentioned powdered spices in a bowl)
Red chilli powder- 1 ½ tsp
Turmeric powder- 1/4th tsp
Coriander powder- 1 ½ tsp.
Punjabi Garam Masala powder- 1 ½ tsp.
Dry Pomegranate seed powder- 1 ½ tsp.
Cumin powder- 1 tsp.
Dry Mango powder- 1 tsp.
Dry fenugreek leave powder- 1 tsp.
Rock salt- ½ tsp
Asafoetida- 1/4th tsp.
For the Tempering (Tadka)No-2:
Refined Oil- 2 tbsp.
Carom seeds (Ajwain)- ½ tsp.
Garlic cloves, crushed- 4 nos.
Red chilli powder- ½ tsp.
For the garnish:
Ginger, cut in to juliennes- ½ tbsp..
Green chillies , slit- 2 nos.
Onion rings- a few (Optional)
Cook the soaked chole with water , bouquet garni and salt in a pressure cooker till 3 whistles.
After 3 whistles simmer them for another 10 minutes.
Discard the bouquet garni.
In a heavy bottomed Kadhai add the onion paste saute till the raw aroma disappears , add the ginger garlic paste.
Cook till the raw aroma disappears and you can see oil oozing out from the masala.
Now add the tomato puree.
Cover and cook , stirring it occasionally till the oil oozes out.
Add this to the simmering chole and mix well. Remove the chole from the flame.
Sprinkle the powdered spices on the chole.
Heat the refined oil till smoking point add ajwain ,crushed garlic and red chilli powder, pour on the chole and cover.
Serve the Pindi Chole very hot garnished with juliennes of ginger and slit green chillies.
You may serve with Ek Mukka Maar Ke Gandda /Ek Mukka Maar Ke Pyaaz i.e. in Punjab, the locals prefer to hit an onion on its crown with a folded fist, peel and then relish it with Pindi Chole.
Goes best with hot puffed Bhaturas / Poories.
Do add a little water to adjust consistency of chole, as they tend to become thick once it cools down.
You may mash 1/4th of the chole with a wooden madhani or masher.
You may sprinkle lemon juice , if desired.