Pindi Chole ( Pressure Cooker )

by Tarla Dalal

add to my cookbook add to shopping list

Added to 43 cookbooks This recipe has been viewed 114635 times

Pindi chole, although this classic recipe is an indispensable part of any elaborate menu, making it can be quite tedious! not any more, thanks to the pressure cooker that makes this dish so easy and fast to make.

Add your private note

Pindi Chole ( Pressure Cooker ) recipe - How to make Pindi Chole ( Pressure Cooker )

Tags

Whistles: High 3, Low 3 Soaking Time: 8 Hours Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 5308 hours 50 minutes 4Makes 4 servings
Show me for servings

Ingredients

1 cup kabuli chana (white chick peas)
1 tbsp chana dal (split Bengal gram)
4 tbsp oil
2 black cardamom (badi elaichi)
2 cardamom (elaichi)
25 mm. (1”) stick cinnamon (dalchini)
1/2 tsp dried fenugreek leaves (kasuri methi)
1 cup chopped onions
1/2 tsp finely chopped green chillies
1/2 tsp ginger-green chilli paste
1/2 tsp finely chopped garlic (lehsun)
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
1/2 tsp kitchen king masala
1/2 tsp garam masala
1 1/4 tsp chole masala
salt to taste
1 teabag(optional)

For The Garnish
a few onion rings
a sprig of mint

Method

Wash and soak the kabuli chana and chana dal overnight. Next day, drain and wash again. Keep aside.
Heat the oil in a pressure cooker, add the black cardamom, green cardamom and cinnamon and sauté on a medium flame for a few seconds or till the flavour releases.
Add the dried fenugreek leaves, onions, green chillies, ginger-green chilli paste, garlic and pomegranate powder, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn light brown in colour.
Add the tomatoes, coriander-cumin seeds powder, chilli powder, kitchen king masala, garam masala, chana masala and salt, mix well and cook on a slow flame for 5 to 6 minutes or till the oil separates from the gravy, while stirring continuously.
Add the kabuli chana, chana dal, teabag and 2 cups of hot water, mix well and pressure cook on a high flame for 3 whistles.
Lower the flame and pressure cook for another 3 whistles.
Allow the steam to escape using natural release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander.

Handy tip:

Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.