Pindi Chole (chickpea curry made in Punjabi style)


This is one food every true blue Punjabi will swear by. It is the third best thing after Butter Chicken and Rajma Chawal (Kidney beans & Rice).
It may not be the exact restaurant style recipe for Pindi Chole. But on a routine vegetarian midweek evening when you do not want to eat a very heavy meal laden with ghee (clarified butter) and spices this is the best thing that comes out of my kitchen.
I try as much as possible to curb the use of ghee and spices. Yet at the same time make no compromise on taste.

I have used raw Chickpeas also known as Kabuli chana for this recipe.

You may use canned Garbanzo beans can as well. But since they are already cooked you will be eliminating the time to cook the recipe (Just follow bullet points 4-12)
You may use tomato puree in the curry if required. Just add 2 tsp of tomato puree at step 5

 

Preparation time: – 8 hours
Cooking time: – 15 mins
Total time: – 8 hours 15 mins
Serves: 4

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Ingredients

  • 250 gms white chickpeas / kabuli chana
  • 1 tea bag

For making the Pindi chole:

  • 2 medium sized onions sliced
  • 2 tsp ginger slivers
  • 1-2 tsp cumin seeds
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder (all spice powder)
  • 2-3 tsp chana masala
  • 1 tsp dry mango powder or chat masala
  • Pinch of asafetida
  • 3 tbsp oil
  • Salt to taste
  • Chopped Coriander leaves for garnish

 

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For cooking the chickpeas:

  1. Soak the chickpeas for 8-9 hours  or preferably overnight
  2. Boil the soaked chickpeas with enough water (about 2 cups) with the tea bag in a pressure cooker for 10-15 minutes. The water level should be at least 2 inches above the chickpeas. If the chickpeas are not cooked completely than pressure cook them for another 10 minutes. They should be whole but tender.
  3. Remove the tea bag.
  4. Mash chickpeas lightly with the back of a wooden spoon
  5. Add all the dry masala, salt, sliced onions and sliced ginger to the chickpeas.
  6. Let it simmer on low flame.
  7. In a separate pan heat oil .Add cumin seeds and asafetida powder. Let the seeds crackle
  8. Add the hot oil to the chickpeas
  9. Let it cook for 10 -15 mins till the gravy has thickened and chana is almost dry
  10. Check for seasoning
  11. Garnish with chopped coriander leaves
  12. Serve hot with onion rings and lemon wedges accompanied with Paratha, Naan, Bhatura, Puri or Roti.

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