Lohri Special Recipe: Make Punjabi Pindi Chole on Lohri, eaters will appreciate it, note the recipe

Pindi Chole Recipe: You can prepare Pindi Chole full of Punjabi flavors for the guests who come home on Lohri. Pindi Chole is a spicy food dish and there is no dearth of people who like it. To celebrate Lohri festival, you can prepare and serve it for lunch or dinner at any time. If you also like Punjabi food and are celebrating Lohri at home this time, then you can increase the taste of food with Pindi Chole curry. This vegetable will be liked by everyone from children to elders.
Making Pindi Chole is not very difficult and even if you have never made this recipe, you can easily prepare it with the help of our mentioned recipe. Pindi Chole can be eaten with paratha, naan or rice. Let’s know the simple recipe for making Pindi Chole.

Ingredients for Pindi Chole
Chana/Chole – 1 cup
Cinnamon – 1 inch piece
Bay leaf – 1
Tea bags – 2
Cloves – 3-4
Baking soda – 1/4 tsp
Pod cardamom – 3
Water – 3 cups
salt – as per taste

For chana masala powder
Cumin – 1/2 tsp
Coriander seeds – 1 tsp
Kasuri fenugreek – 1 tsp
Cumin – 1/4 tsp
Black pepper – 1/4 tsp
Fennel seeds – 1/4 tsp
Cloves – 2-3
Turmeric – 1/4 tsp
Machur – 1/4 tsp
Pomegranate powder – 1/4 tsp
Asafoetida – 1 pinch
Dry red chili – 3

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for curry
Onion – 1
Tomato – 2
Ginger-garlic paste – 1 tsp
Bay leaf – 1
Green coriander – 3 tbsp
Green chili – 1
Oil – 3-4 tsp

for tempering
Green chili – 1
Red chili powder – 1/4 tsp
Ginger chopped – 1 tsp
Desi ghee/butter – 14 tbsp

Pindi Chole Recipe
To make Pindi Chole, first clean the gram and soak it in water overnight. The next day, take out the gram water and put it in the pressure cooker and add 3 cups of water on top. After this add tea bags, cardamom pods, cloves, cinnamon piece, baking soda, bay leaves and salt as per taste and cover it. Now pressure cook the cooker on high flame till 4-5 whistles come. After this, turn off the gas and let the pressure of the cooker release on its own.
After the pressure is released, open the lid of the cooker and take out the tea bags and check whether the gram is fully cooked or not. Now put sabu dry spices cumin, coriander seeds, black pepper, fennel etc. in a pan and dry roast them on low flame. When the aroma starts coming from the spices, turn off the gas and grind the spices with the help of a mixer to make powder. Now mix turmeric, dry mango powder, pomegranate powder and asafoetida in this spice powder and keep it in a bowl.

Now take a deep bottomed pan, put 3-4 spoons of oil in it and heat it on medium flame. After the oil is hot, add bay leaves. Add finely chopped onion, 1 chopped chilli and ginger-garlic paste to it and fry while stirring. When the onion turns golden, add prepared chana masala powder to it and mix. Now roast this spice while stirring it on low flame till it starts to smell.

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After this add finely chopped tomato and cook it well. This gravy has to be cooked until the oil separates in it, then mix salt according to taste. Add water as required and cover and boil for 15 minutes. Now add gram in it and mash a little gram with the help of the bottom part of the spoon. After this, heat 1 tablespoon of ghee in a small pan and add one chili, ginger and red chili powder to it.
After roasting it on the flame for a while, turn off the gas. Now pour the prepared tempering over the gram. After this add 2-3 tbsp green coriander leaves and mix well. Punjabi style delicious pindi chana is ready. Serve it with roti or bhatura.

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