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.
Pindi Chole picture

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings5
CuisineCourse
Speciality, , , , Interest Group, ,

Ingredients

 Kabuli chana1 Cup (16 tbs) (Black Garbanzo Beans)
 Tea leaves/1 tea bag2 Tablespoon
 Pomegranate powder1 Teaspoon
 Garlic8 , thinly sliced (pods)
 Ginger1 Inch, finely chopped
 Tomato1 Medium, finely chopped
 Coriander powder1⁄2 Teaspoon
 Onion1 Small, finely chopped
 Cumin seeds1⁄2 Teaspoon (jeera)
 Salt To Taste
 Chilly powder To Taste
 Cilantro1 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.

Comments

umashankarsharma profile page

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
Snigdha profile page

Snigdha says :

Thanks for the compliment umashankarsharma. I am sure you will enjoy trying out this dish.
Posted on: 28 June 2008 - 1:35pm
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