Authentic Pindi Chole(Punjabi Recipe)

Pindi Chole is popular Punjabi recipe ,it is very simple,delicious,healthy it is made with spices in slow process .In Pindi Chole no use of tomato and onion ,which differentiate to Punjabi Chole.For Pindi Chole overnight soaked chickpeas boiled in muslin bag/bundle then cooked with spices without oil,and last tempering with ginger- garlic.

Ingredients( 2 serving)

White Chickpeas/chhole-1 cup
Salt-1/2 tsp,to taste

For muslin bag(bundle)-
- Tea bag-1
- clove-2-3
- whole black cardamom-2-3
- black papercorns-5-6
- bay leaf-1-2
- cinnamon stick-1
- Pomegranate peel-1 piece(optional)
Dry spices
- Red chili powder-1 tsp
- Turmeric powder-1/2 tsp
- Coriander powder-1 tsp
- cumin powder-1 tsp
- Dry mango powder/ pomegranate powder-1 tsp
- kasuri methi(powder)-1 tbsp
- tamarind pulp-1 tbsp
- black salt-1/2 tsp
- Garam masala-1 tsp
For tempering
- Cooking oil-2 tbsp
- Asafoetida-1/2 tsp
- Ginger-4-5 Julienne
- Ginger garlic paste-1 tsp
- green chili-2-3 slit
- bay leaf-1-2
- Whole red chili-2-3
- Garlic-3-4
coriander leaves for garnishing

Method

Step 1 – Wash and soak chickpeas for 8to 10hours/overnight.

Step 2 – Wash chickpeas with fresh water and keep in pressure cooker add 1 tsp salt, 4 cup water,muslin bag, close lid and give 4-5 whistles then keep in low flame for 2 to 3 minutes,remove from heat and cool it.

Step 3 – Open lid and remove muslin bag. White chick pea turn darker brown. Add all dry spices cook 10-12 minutes, add tamarind pulp and keep in low flame .

Step 4 -Heat oil in pan, add asafoetida, whole dry chili, bay leaf, green chili, ginger-garlic paste, julienne ginger, garlic and saute it for 1 minute and pour in to chickpeas. Cook 5-7 minutes in low flame then remove from heat. Garnish with coriander leaves.

Serve with Kulcha/Naan/roti/rice.

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