Pindi Chole Recipe

Ingredients

• 2 cup soaked overnight kabuli chana
• 3 black cardamom
• 2 cinnamon stick
• 1/4 teaspoon baking soda
• 1 teaspoon cumin seeds
• 4 chopped green chillies
• 1 teaspoon garlic paste
• 1 teaspoon coriander powder
• 2 teaspoon chola masala
• 1 1/2 handful chopped coriander leaves
• 3 tablespoon washed & dried chana dal
• salt as required
• 1 tablespoon tea powder
• 2 1/2 tablespoon ghee
• 2 teaspoon grated ginger
• 1/2 cup grated onion
• 3/4 cup tomato puree
• 1 teaspoon garam masala powder
• 1 1/2 teaspoon red chilli powder

Instructions

1. In a muslin cloth, add tea leaves, black cardamom, and cinnamon. Tie them together to form a potli. Now, in a pressure cooker, add kabuli chana, potli, chana dal, salt, baking soda, and 2 1/2 cups of water. Mix everything well. Pressure cook it for 3 whistles. Once done, remove the potli and keep it aside.
2. In a kadhai/ pan, heat ghee. Add ginger, green chilies, and cumin seeds. Saute them for 20-30 sec. Then add garlic paste and onions. Mix everything well and cook it for 5 mins.
3. Pour in the tomato puree. Mix everything well and cook for 5 mins. Stir occasionally. Now, add powdered spices like garam masala, red chili powder, coriander powder, and chole masala. Mix everything well and cook for 2 mins.
4. Finally, add kabuli chana to the masala along with 1/2 cup of water (You can adjust the quantity of water as per your preference). Season it with some salt and cook it for 15-20 mins. Once the water dries out, turn off the gas flame. Dont wait for all the water to dry out, try to keep the pindi chole in a bit gravy form.
5. Garnish the chole with some freshly chopped coriander leaves. Your Pindi Chole is ready. Serve it alongside bhature or butter naan. Enjoy the meal.