Pindi Chole

Pindi Chole

Chickpeas come to India with the Kabuliwala, the itinerant dry – fruit trader from Afghanistan and it continue to be called the Kabuli chana. The Pindi – short for Rawalpindi – a version is made with a tangy mélange led dried mango powder, spices and without onion and garlic.

Serves: 3

Ingredients

Kabuli Channa (white channa / chickpeas)- 1 cup (200 g)
1/2 teaspoon salt
2 cardamom
2 cloves
2 cinnamon sticks ( 1- inch)
2 tea bags (optional)
1 tablespoon ghee or oil
1 teaspoon jeera (cumin seeds)
2 green chillies, slit lengthwise
1 - inch piece ginger, thin slices
Extra salt
Tomato slices / onion wedges and lime wedges (to decorate)
2 teaspoon chopped coriander leaves

Spice powder:

1/2 teaspoon red chilli powder
1/2 teaspoon jeera powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon pomegranate powder (optional)
1/2 teaspoon amchur powder (dried mango powder)
1/2 teaspoon garam masala powder

Dilute spice powders in 2 tablespoon water and keep aside.

Method

Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add salt, cardamom, cinnamon, cloves and gently keep tea bags ( to get black color for chole - optional) and pressure cook for 30 minutes ( reduce heat to medium after 2 nd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid and remove tea bags. Reserve 1 cup (100 ml) stock for later use.

In a pan, heat ghee or oil. Add jeera and fry on a low heat till fragrant and light brown color.

Add slit green chillies and ginger. Saute for 1 - 2 minutes.

Add diluted spice powder solution and stir well for 3 - 4 minutes.

Add boiled channa (chickpeas), 1 cup (100 ml) reserved stock and adjust salt to taste. Cover with a tight lid and cook for 25 minutes on a low to medium heat or until done / gravy thickens / channa well blended with spices and fragrant.

Sprinkle chopped coriander coriander leaves and decorate with onion / tomato or lemon wedges. Best combination with Puri / Batura / Rotis.