Pindi Chole is a famous Punjabi dish that is very popular in North India. This chole recipe is made with chickpeas and chana dal in a pressure cooker. It is filled with a mixture of delicious spices that give the chole an extra spicy taste. This is the main ingredient of the dish that makes this recipe special. You should definitely try this chole recipe, which will make you want to eat it again and again after eating it once. The spicy taste of Pindi Chole goes well with Bhature or Butter Naan. You can try this dish when guests are coming or there is a special occasion at home. So let’s start the recipe of Pindi Chole.
Ingredients for Pindi Chole
2 cups chickpeas soaked overnight
3 black cardamoms
2 cinnamon sticks
1/4 teaspoon baking soda
1 teaspoon cumin seeds
4 chopped green chilies
1 teaspoon garlic paste
1 teaspoon coriander powder
2 teaspoons chola masala
1 1/2 handful chopped coriander leaves
3 tablespoons washed and dried chana dal
Salt as required
1 tablespoon tea leaves
2 1/2 teaspoons ghee
2 teaspoons grated ginger
1/2 cup grated onion
3/4 cup tomato puree
1 teaspoon garam masala powder
1 1/2 teaspoons red chili powder
How to make Pindi CholeHow to make?
Step 1 Make a potli and pressure cook it with the chickpeas
In a muslin cloth, add tea leaves, black cardamom and cinnamon. Tie them together to make a potli. Now add the chickpeas, potli, chana dal, salt, baking soda and 2 1/2 cups of water in a pressure cooker. Mix everything well. Pressure cook it for 3 whistles. Once done, remove the potli and keep it aside.
Step 2 Prepare the masala
Heat ghee in a pan. Add ginger, green chillies and cumin seeds. Fry them for 20-30 seconds. Then add garlic paste and onions. Mix everything well and cook for 5 minutes.
Step 3 Add tomato puree
Add tomato puree. Mix everything well and cook for 5 minutes. Stir occasionally. Now add ground spices like garam masala, red chili powder, coriander powder and chole masala. Mix everything well and cook for 2 minutes.
Step 4 Add chickpeas to the masala
Finally, add chickpeas and 1/2 cup water to the masala (you can adjust the amount of water as per your liking). Add some salt to it and cook for 15-20 minutes. When the water evaporates, turn off the gas flame. Do not wait for all the water to evaporate, try to keep the Pindi Chole in a slightly gravy form.
Step 5 Your Pindi Chole is ready to serve
Garnish the chole with freshly chopped coriander leaves. Your Pindi Chole is ready. Serve it with Bhatura or Butter Naan. Enjoy the meal.
