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Pindi Chole

Snigdha's picture
Pindi Chole got its name from the place of its origin in Rawalpindi, Pakistan. This Chole is made using 'Kabuli Channa' or the Black/Dark Garbanzo Beans. This dish has a strong aroma and is tangy/sour and has almost no gravy. Its dark color is mostly achieved by using powdered Amla (Indian Gooseberry) during the pre-soaking and cooking process. Nowadays, it is very common to use tea leaves/tea bag to achieve this color and taste.
Ingredients
  Kabuli chana 1 Cup (16 tbs) (Black Garbanzo Beans)
  Tea leaves/1 tea bag 2 Tablespoon
  Pomegranate powder 1 Teaspoon
  Garlic 8 , thinly sliced (pods)
  Ginger 1 Inch, finely chopped
  Tomato 1 Medium, finely chopped
  Coriander powder 1⁄2 Teaspoon
  Onion 1 Small, finely chopped
  Cumin seeds 1⁄2 Teaspoon (jeera)
  Salt To Taste
  Chilly powder To Taste
  Cilantro 1 Tablespoon (coriander - for garnish)
Directions

Soak Channa in 3 cups of boiled water. Tie 2 tbs of tea leaves in a muslin cloth and place it in the water with the Channa, if using tea bag, just drop it in the water. Soak Channa for at least 6 hrs or overnight.

Pressure cook Channa along with the tea leaves (tied in muslin cloth)/tea bag up to 3 whistles (the channa should not become too soft, they should be slightly firm) or boil on stove top for 45 minutes.

Once the Channa is cooked, discard the muslin cloth/tea bag but reserve (keep aside) the liquid/tea water for cooking.

Heat 2 tbs oil in a wok, add jeera, finely sliced garlic and ginger, saute until garlic turns lightly brown. Add chopped onions and tomatoes. Cook until tomatoes turn tender. Add cooked Channa and Mix well.

Add pomegranate powder and coriander/dhaniya powder. Mix well. Now add the reserved tea stock. Cover for 2 minutes. Remove lid, stir well and continue cooking until water has evaporated.

Garnish with Cilantro.

Serve with any Indian Bread/ Rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Occasion: 
Christmas, Diwali, Holi, Wedding
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
5
Subtitle: 
Black Garbanzo Beans sauteed in Indian Spices

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2 Comments

umashankarsharma's picture
Quite nice to eat such a chhole in such a manner which carries the quint essence of true Punjabi cuisine cultlure !!
Snigdha's picture
Thanks for the compliment umashankarsharma. I am sure you will enjoy trying out this dish.