Pindi Chole | Chana Pindi

Pindi Chole | Chana Pindi

Pindi Chole is a classic Punjabi dhaba recipe made with chickpeas and blend of spices. This is another authentic and tasty variation of chana. It can be made with kabuli chana (White chickpeas) or black chana. This chana recipe is from Rawalpindi in Punjab so its name is pindi chana. It is a perfect recipe to prepare during lunch or dinner for your family.

You can cook easily this Punjabi dhaba food with homemade chana masala powder. This is easiest variation of chana. You have to need readymade chole masala or homemade. You are thinking that what the difference between chole and pindi chole is so chole is a curry and Pindi chole is a dry variation. Generally in this recipe, chickpeas are sautéed with spices. You may give a thick consistency with tomato and onion gravy. I have added only tomato puree in this recipe hence this is no onion no garlic recipe.

Chana is low in fat, high in fibres and rich in vitamins and minerals. It is a great protein supplement for vegetarians. It helps in smoother digestion.

You can give a dark colour with the usage of tea bag. Dry pomegranate seeds is added to give a tanginess. I am skipping it here as my homemade chana masala already has it. You can serve this with any Indian bread like kulcha, naan, puri and roti along with onion rings, julienne ginger and mango pickle.

Course: Main course
Cuisine: Punjabi
Prep Time: 8 hours
Cook Time: 35-40 minutes
Servings: 4

Ingredients:

2 Cup Kabuli Chana
1 Tej Patta (Bay Leaf)
2 Medium Sized Tomato (pureed)
2-3 Green Chilies, chopped
1 Inch Piece of Ginger, chopped
1 Teaspoon Jeera (Cumin Seeds)
1 Pinch Asafoetida (Heeng)
1 Teaspoon Turmeric Powder (Haldi)
2 Laung (Cloves)
2 Inch Dalchini (Cinnamon Stick)
1 Badi Elaichi (Black Cardamom)
3-4 Kali Mirch (Black Pepper)
1 Teaspoon Red Chilli Powder
½ Teaspoon Coriander powder
1 Teaspoons Chana Masala
1/2 Teaspoon Garam Masala
1/2 Teaspoon Amchur (Dry Mango Powder)
Salt as per Taste
2 Tablespoon Oil

Instructions:

Wash and rinse Kabuli chana (Chickpeas) under running cold water. Soak them in enough water for 8 hours or overnight. After soaking they will double up in size. Drain the soaking water.
Next day drain the water and add the chana in a pressure cooker along with 4 cups of water, bay leaf,  turmeric powder and 1 tsp. salt.

Pressure cook at high flame till you get 1 whistle. After that lower the flame to low and let the chana cook for another 10-15 minutes. Switch off flame and let the pressure comes down naturally. Then open the cooker and check the chana. You should be able to mash them easily with your spoon. If not, close the cooker and cook for 2 more whistles.
In a pan heat oil, add cumin and heeng.

When cumin splutters add chopped green chilli and ginger. Fry for some seconds. Crush clove, cinnamon, black pepper and badi elaichi with the help of mortar and pestle. Add them into pen.
Add tomato puree, coriander powder, red chilli powder and chana masala.

Sautee puree till oil starts to leave the sides of the masala. Stir in between occasionally. Add cooked chana, stir till all the chana are mixed with spices, around 2 minutes. Add salt and check for seasoning.

Add garam masala and amchoor powder and mix properly. Cook for 5 minutes on low-medium flame so the chana absorbs all the masalas and gets good flavors and taste.
Pindi Chana is ready to serve. Garnish with ginger julienne and chopped coriander. Serve with kulche or naan.

Tips:

• If you want dark color, add 1 or 2 tea bag at the time of boiling.
• If chana is taking too much time to cook completely, add a pinch of baking soda at the time of boiling or when they are soaking.
• For more aroma and flavor add freshly ground chana masala powder.
• You can add kasuri methi to give a nice aroma.

Try other chana recipes :

Punjabi Chana Masala      Amritsari Chole