Pindi Chole
Pindi Chole an authentic restaurant stye chana masala recipe.
Course
breakfast
,
Dinner
,
Lunch
Cuisine
indian
Keyword
Biryani
,
Langar
,
lentil
,
onion kulcha
,
Pindi Chole
,
Vegetarian Main
Servings
Prep Time
6
ppl
5
minutes
Cook Time
Passive Time
25
minutes
8
hours
Servings
Prep Time
6
ppl
5
minutes
Cook Time
Passive Time
25
minutes
8
hours
Ingredients
Chole/Chana (Preparation)
4
cups
Chana / white chickpeas
soaked for 8-9 hour or overnight
1.5
tbsp
salt
or to taste
2
inch
cinnamon stick
2
Black Cardomom
2-3
green cardomom
4
cloves
Add to a potli/closed sieve
1
tbsp
fennel seeds
Add to a potli/closed sieve
1
tbsp
jeera
Add to a potli/closed sieve
1
tbsp
methra seeds
Add to a potli/closed sieve
1
tbsp
Anardana seeds
Add to a potli/closed sieve
1
tsp
Ajwain seeds
Add to a potli/closed sieve
1-2
Tea bags
1/2
tsp
turmeric powder
Tempering
2-3
tbsp
Ghee / Mustard oil
1
tsp
cumin seed jeera
2
Tej patta
2
big
onions
ground to paste
4
tsp
Chana masala
2
medium
Tomatoes
pureed
2
tbsp
ginger / ginger paste
1
tsp
garlic paste
optional
2
tbsp
kasoori methi /Fenugreek leaves
Chopped onions
for garnish
Instructions
Preparing the Chole
Soak the chana overnight
In the morning add all the ingredients to the preparation section. Make a muslin cloth potli/tea strainer and put the same while boiling.
Add all these to a pressure cooker and put to a boil. Cook till one whistle on full and then 15 minutes on simmer.
Prepare the Tempering
In pan heat ghee.
Add jeera, tej patta, and add ground onions and cook till light brown.
Now, add the chana masala and kasoori methi.
Stir for 2 minutes till the onions leave oil.
Add tomato paste( grind the tomatoes and ginger together). Add a pinch of salt for better cooking.
When the oil separates add a bit of water and then add this gravy to the boiled chole. Mix well. Bring to one boil.
Garnish with chopped coriander and sliced onions.
Serve with Roti, bhature, poori, Naan, or Rice. Goe very well with Lucchi. Serve with onion and cucumber salad and mango pickle.