Pindi Chole Recipe
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.
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.
Comments
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umashankarsharma says :
Quite nice to eat such a chhole in such a manner which carries the quint essence of true Punjabi cuisine cultlure !!
Posted on: 28 June 2008 - 2:56am
Chef
