Pindi Chole- Chickpeas cooked in fresh Indian spices
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pindi Chole Recipe
- Chickpeas soaked overnight 1 cup
- Tea leaves 1 tablespoon
- Oil 2 tablespoons
- Cumin seeds 1 tablespoon
- Pomegranate seeds (anardana) 1 tablespoon
- Onion finely chopped 1 large
- Green chilli-ginger paste 1 tablespoon
- Red chilli powder 1½ tablespoons
- Coriander powder 1 tablespoon
- Chole masala 1½ tablespoons
- Dried mango powder 1 teaspoon
- Tomatoes quartered 2 medium
- Green chillies slit 4-5
- Salt to taste
- Garam masala powder 1 teaspoon
Step 1: Tie tea leaves in muslin cloth to form a bundle. Drain the chickpeas and transfer into a pressure cooker. Add 6-8 cups water, salt and tea leaves bundle and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves.
Step 2: Heat oil in a non-stick pan, add cumin seeds and dried pomegranate seeds and sauté till cumin seeds are browned.
Step 3: Add onion and sauté till it is well browned.
Step 4: Add green chilli-ginger paste and mix. Add red chilli powder, coriander powder, chole masala and dried mango powder. Mix well and sauté for 2 minutes.
Step 5: Add tomatoes, green chillies and salt. Mix well and cook till tomatoes are pulpy.
Step 6: Add chickpeas alongwith cooking liquor. Mix well and transfer into a pressure cooker and put it on heat.
Step 7: Add garam masala powder, cover and cook till 1 whistle.
Step 8: Serve hot!
Calories : 2153 Kcal
Carbohydrates : 199.1 gm
Protein : 68.9 gm
Fat : 120.2 gm
Other : Iron- 19.9mg