Pindi Chole/ Chickpeas from Punjab Index North
July 31, 2020
Contributed by Vandana Khurana
- 1 cup Chickpeas/ chole
- 2 Tea Bags
- 1 small Amla/ Gooseberry cut into pieces
- 2 Brown Cardamom
- 2 – 3 Cloves
- 1 ” Cinnamon Stick
- 1 Bay Leaf
- 2 -3 Green Cardamom
- 1 tsp Salt
- Boil all the above together.
- For the Tempering/ Tadka
- 1 tbsp crushed Pomegranate Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Amchoor Powder (dry mango powder)
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Hing (Asafoetida)
- 2 inch Ginger julienne
- Salt To Taste
- 1 /4 cup Oil
- 2 onions Sliced
- 2 big tomato sliced
- 2 Finely chopped coriander leaves
- Soak chole/chickpeas in water overnight or for about 8 hrs.
- Instead of tea bags one can use 1 tsp tea leaves crushed tied in cheesecloth.
- In a pressure cooker,put all the ingredients to be boiled together. Add 4 cups of water approx and put on the lid.
- On medium flame cook the chickpeas for 6 – 7 whistles.
- In case you forgot to soak the chickpeas overnight, soak them in hot water for 2 hrs covered.
- When done the pressure releases from the cooker naturally, remove all the amla and tea bags.
- In a kadai/ Wok heat the oil add cumin seeds to splutter followed by long slices of onions, tomatoes and all the dry masalas under tempering.
- Let it simmer on low heat until the oil separates.
- Dish out the pindi chole in a serving bowl and garnish with coriander leaves, tomatoes, ginger julienne and long cut green chilies, lemon wedges are optional.
- Punjabi Pindi Style chole is ready to be served.
- Best eaten with Kulcha, Bhatura, Poori or Plain Paratha and a glass of Lassi.