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Ingredient
Pindi Chole
Introduce
Ingredient
Food ration :
4 personsCooking time :
45 minutes.
1 cup
chana
1 inch
cinnamon stick
1
bay leaf
4
cloves
3
cardamom
1/4 tsp
Baking soda
as per taste
salt
2 tsp
tea powder
3 cups
water
4 tbsp
oil
1
Bay leaf
1 tsp
ginger garlic paste
1
chili
as required
Coriander leaves for garnishing
1 tbsp
ghee
1 inch
ginger
1/4 tsp
Kashmiri chili powder
Cooking instructions
* Step 1
Wash and soak chana for 8 hours or overnight. Rinse and take it in a pressure cooker with other whole spices, salt and water. I made a potli of tea powder, if tea bags are available you can put it. Pressure cook for 4-5 whistles until chana is cooked well. Remove potli/tea bags and set aside.
* Step 2
In pan heat oil. Add in bay leaf and finely chopped onions and saute until golden. Add ginger garlic paste, slit green chili and saute until raw smell goes away and onions are golden brown.
* Step 3
Add chana masala powder and on low flame saute until aromatic. Add chopped tomatoes and salt, cover and cook until tomatoes are mushy and oil is separated.
* Step 4
Add in cooked chana and mix well. Adjust consistency and salt. Cover and simmer for 10-15 minutes until all the flavors are absorbed well.
* Step 5
In seasoning pan, heat ghee. Add in slit green chili and ginger juliennes, sauté and switch off the flame. Add kashmiri chili powder and mix.
* Step 6
Pour the tempering over the chole along with chopped coriander leaves. Mix well.
* Step 7
Pindi chole is ready to be served with whole wheat kulche.
Note: if there is a photo you can click to enlarge it
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