Pindi Chole | Chole Masala
Today, I am here with a very popular North Indian dish, Pindi Chole. This chole is prepared in a traditional punjabi style cooking. This is a dry dish in which chick peas are cooked with lot of spices. This hearty dish is absolutely easy to cook and makes for a …wholesome meal when served with kulchas, naan, parathas and rotis. Try out this healthy, protein packed recipe and you woud just love it..!
Chole / chickpeas - 1 cup
Oil - 2 tbsp
Tea pwd - 1 tsp
Onion - 1
Tomato - 1
Green chilly - 1
Ginger - small piece
Red chilly pwd - 1 tsp
Coriander pwd - 1 1/2 tsp
Dried mango pwd - 1/2 tsp
Cumin pwd - 1/2 tsp
Chole masala pwd - 1 tsp
Ajwain - 1/2 tsp
Garam masala pwd - 1/2 tsp
Anardhana / dried pomegranate pwd - 1/2 tsp
Lemon juice - few drops
Fresh coriander leaves
Salt to taste
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Wash and soak Chana / chickpeas in water overnight or for minimum 5 to 6 hrs.
Take the chickpeas along with the soaked water in pressure cooker. Add a tsp of tea pwd or dried tea leaves in a small white
muslin cloth, tie it tight to the edge and add the tea bag to the chickpeas.
Pressure cook till 6 to 8 whistles.
Simmer the flame for another few minutes till the chickpeas are cooked soft & tender.
Once the pressure goes off, drain the water and keep the cooked chickpeas in a bowl.
Finely chop onion and tomato.
Slit green chilly and ginger lengthwise.
To the chickpeas add red chilly pwd, coriander pwd, cumin pwd, salt, chole masala and dried mango pwd.
Heat oil in a non-stick pan.
Add ajwain and allow to crackle.
Add the chole mixture.
Give a quick stir in high flame.
Add sliced onion, tomato, green chilly and ginger.
Continue sauting for 2 more minutes.
Simmer the flame sprinkle garam masala pwd and anardhana pwd.
Cover and cook for 2 to 3 minutes.
Turn off flame.
Add few drops of lemon juice and freshly chopped coriander leaves.
Take the Pindi Chole in serving bowl.
Garnish with finely chopped coriander leaves.
Pindi Chole tastes delicious when served hot with naans or kulchas.