PINDI CHOLE MASALA.
Looking for a healthy, hearty and a meal filled with proteins? Just to give you a little history of its nomenclature, Pindi chola was named after the town where it originated- Rawalpindi (Pakistan) in the days before India Pakistan partition. It is a very easy to cook and makes up for a wholesome meal when served with either roti/naan, bhature or kulcha.
But I am sure you are wondering what might be the difference between chole masala and pindi chole masala? Well, there are some notable difference if you must know. While we make the former with the regular tomato onion curry base, chole pinde masala is made using tea leaves which gives it a dark brownish colour to the curry. In addition to this it also makes the curry acidic and makes the chickpeas even tender. We believe you wouldn’t understand the magical taste without actually trying it yourself. With lohri festival on it’s way, let’s go full Punjabi style on our recipes today!
Ingredients:
• Chickpeas
• Cloves
• Cardamom
• Bay leaf
• Tea bags
• Baking soda
• Coriander seeds
• Cumin seeds
• Pepper corns
• Star anise
• Kashmiri chilli dry
• Fenugreek seeds
• Kasuri methi
• Turmeric powder
• Coriander powder
• Red chilli powder
• Dry mango powder
• Anardana powder
• Ghee
• Ginger
• Green chilli
• Coriander leaves
Preparation:
1. Firstly, soak 2 cups of chickpeas for 8 hours.
2. In a pressure cooker add 2 cup of chickpeas, 5 cloves, 2 cardamoms, 1 bay leaf, 4 tea bags, ½ tsp of baking soda, salt to taste.
3. Add water up to chickpea level.
4. Cook them on medium low flame for 3 whistles.
5. Remove all the spices and tea bags once it’s cooked.
6. To make Pindi Masala, in a pan, add 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 bay leaf, 1 tbsp pepper corns, 3 cloves, 2 cardamoms and 1 star anise, 1 inch cinnamon, 3 dried Kashmiri chillies, ¼ tsp fenugreek seeds. Dry roast and switch off the flame.
7. Now, add kasuri methi, ½ tsp of turmeric powder, 2 tbsp of coriander powder, 2 tbsp red chilli powder, 1 tbsp dry mango powder, 1tbsp anardana powder and grind them.
8. In a kadai, add ½ cup of ghee, 1 ½ inch sliced ginger, 3 green chilli splits and sauté them for a while.
9. Now add all the cooked chickpeas to the same and add pindi masala. Sauté for 8-10 minutes.
10. Add the chickpea stock and sauté for 4 to 5 minutes in low flame.
11. Add coriander leaves to enhance the serving and the aroma.Give it a good mix. Ready to serve! Goes well as a side dish to Roti, Naan and Bhature!
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