Pindi Chole/ Chickpeas from Punjab Index North

July 31, 2020

Contributed by Vandana Khurana

Ingredients

  1. 1 cup Chickpeas/ chole
  2. 2 Tea Bags
  3. 1 small Amla/ Gooseberry cut into pieces
  4. 2 Brown Cardamom
  5. 2 – 3 Cloves
  6. 1 ” Cinnamon Stick
  7. 1 Bay Leaf
  8. 2 -3 Green Cardamom
  9. 1 tsp Salt
  10. Boil all the above together.
  11. For the Tempering/ Tadka
  12. 1 tbsp crushed Pomegranate Seeds
  13. 1 tbsp Cumin Seeds
  14. 1 tsp Amchoor Powder (dry mango powder)
  15. 1 tsp Red Chili Powder
  16. 1/2 tsp Garam Masala
  17. 1/4 tsp Hing (Asafoetida)
  18. 2 inch Ginger julienne
  19. Salt To Taste
  20. 1 /4 cup Oil
  21. 2 onions Sliced
  22. 2 big tomato sliced
  23. 2 Finely chopped coriander leaves

Procedure

  1. Soak chole/chickpeas in water overnight or for about 8 hrs.
  2. Instead of tea bags one can use 1 tsp tea leaves crushed tied in cheesecloth.
  3. In a pressure cooker,put all the ingredients to be boiled together. Add 4 cups of water approx and put on the lid.
  4. On medium flame cook the chickpeas for 6 – 7 whistles.
  5. In case you forgot to soak the chickpeas overnight, soak them in hot water for 2 hrs covered.
  6. When done the pressure releases from the cooker naturally, remove all the amla and tea bags.
  7. 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.
  8. Let it simmer on low heat until the oil separates.
  9. 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.
  10. Punjabi Pindi Style chole is ready to be served.
  11. Best eaten with Kulcha, Bhatura, Poori or Plain Paratha and a glass of Lassi.