Pindi Chole video by Tarla Dalal Video by Tarla Dalal
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Pindi Chole Recipe (Punjabi Pindi Chana) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
40 Mins
Total Time
60 Mins
Makes
4.00 servings
Ingredients
For Pindi Chole
2 cups soaked kabuli chana (white chick peas)
2 tbsp chana dal (split Bengal gram) , washed and drained
2 black cardamom (badi elaichi)
1 small stick cinnamon (dalchini)
2 tsp tea powder (chai ki patti)
1/4 tsp baking soda
salt to taste
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 cup grated onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chilli powder
2 tsp chole masala
2 tbsp chopped coriander (dhania)
Method
For pindi chole
- To make pindi chole, make a small potli by tying the cardamom, cinnamon and tea powder in a 2" x 2" piece of muslin cloth.
- Combine the kabuli chana, chana dal, potli, baking soda, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Discard the potli and keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds, ginger and green chillies and sauté on a medium flame for 30 seconds.
- Add the onions and garlic paste and sauté on a medium flame for 5 minutes.
- Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the kabuli chana along with the water and salt, mix well and cook on a medium flame for 16 minutes or till the water dries out, while stirring occasionally.
- Add the coriander and mix well.
- Serve the pindi chole hot.
See step by step images of Pindi Chole, Punjabi Pindi Chana Recipe
