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Ingredient
Pindi Chole
Introduce
Chef :
Bethica DasPindi Chole
#dals - This is a traditional Punjabi style chole that is so yummy with full of flavours and a blend of various spices. Tea bags are used in this recipe to get a rich dark coloured gravy. Please note that there is no use of any onion or tomato in this recipe. It is a great comfort food that is just perfect for a lazy weekend meal.
Ingredient
Food ration :
3-4 servingsCooking time :
20-25 minutes
2-3
green cardamoms
4-5
cloves
1-2
tea bags
2-3 tbsp.
oil
1 tsp.
carom seeds (ajwain)
1 tsp.
ginger, chopped
1 tsp.
garlic, chopped
1/4 tsp.
asafoetida (opt)
to taste
salt
12 tsp.
turmeric powder
1/4 cup
tamarind water
1 tsp.
red chili powder
1 tsp.
coriander leaves, chopped
1 tsp.
coriander powder
1 tsp.
cumin powder
Cooking instructions
* Step 1
Pressure cook the soaked chana in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli instead) for 5-6 whistles. Open the lid when it cools down. Discard the whole spices and the tea bags.
* Step 2
Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Saute for a few seconds.
* Step 3
Add all the dry spices and saute for a few seconds.
* Step 4
Next add the boiled chickpeas & simmer till it turns slightly thick.
* Step 5
Add the tamarind water and.....
* Step 6
..... mash with a potato masher. When you get the desired consistency,
switch off the flame.
* Step 7
Garnish with coriander & serve with naan, kulcha, tandoori roti, poori,
bhatura, paratha, chapati, plain rice or jeera rice.
Note: if there is a photo you can click to enlarge it
Tag
white Chickpeas (Kabuli chana), soaked overnight
Bay leaves
cinnamon stick
green cardamoms
cloves
Tea Bags
oil
Carom seeds (ajwain)
green chilies, slit
ginger, chopped
garlic chopped
asafoetida (opt)
Salt
turmeric powder
tamarind water
red chili powder
Coriander leaves, chopped
coriander powder
cumin powder
amchur powder (dry mango powder)
anardana powder (pomegranate powder)
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