Pindi Chole is a dry and flavorful Punjabi chickpea dish made by simmering boiled chickpeas with a rich, spiced onion-tomato masala. The chickpeas are pressure-cooked with whole spices and optionally black tea leaves for a deep color. The masala is prepared with cumin, ginger-garlic paste, and aromatic spices like chana masala and amchur. The cooked chickpeas are combined with the masala and simmered to enhance flavor. Garnished with coriander, ginger juliennes, and lemon juice, it pairs perfectly with bhature, puri, or jeera rice. A wholesome, spicy delight for any meal.
Ingredients
For Boiling Chickpeas
- Chickpeas (Kabuli Chana): 1 cup (soaked overnight)
- Black tea leaves: 1 tbsp (optional, for color)
- Water: 4-5 cups
- Bay leaf: 1
- Cinnamon stick: 1
- Cloves: 2-3
- Black cardamom: 1
- Salt: To taste
For the Chole Masala
- Oil/Ghee: 3-4 tbsp
- Cumin seeds: 1 tsp
- Onions: 2 large, finely chopped
- Ginger-garlic paste: 2 tsp
- Tomatoes: 2 medium, finely chopped or pureed
- Green chilies: 2, slit
- Chana masala powder: 2 tbsp
- Amchur (dry mango powder): 1 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Black salt: 1/2 tsp (optional)
For Garnish
- Fresh coriander leaves: Chopped
- Ginger: Juliennes
- Lemon wedges
Step By Step Instructions
Step 1: Prepare and Boil the Chickpeas
- Drain the soaked chickpeas and rinse them thoroughly.
- In a pressure cooker, add the chickpeas, bay leaf, cinnamon stick, cloves, black cardamom, and a pinch of salt. If using, tie the black tea leaves in a muslin cloth and add them to the cooker for a dark brown color.
- Add enough water to cover the chickpeas, then pressure cook for 4-5 whistles until the chickpeas are soft but not mushy.
Step 2: Make the Base Masala
- Heat oil or ghee in a heavy-bottomed pan or kadai.
- Add cumin seeds and let them crackle.
- Add the chopped onions and saut until golden brown. This step is crucial to develop the base flavor.
- Stir in the ginger-garlic paste and saut for another minute until the raw smell disappears.
Step 3: Add Spices and Tomatoes
- Add the pureed or finely chopped tomatoes to the pan.
- Cook until the oil separates, stirring occasionally.
- Add chana masala powder, red chili powder, coriander powder, turmeric powder, and black salt. Mix well and saut for 2-3 minutes to allow the spices to bloom.
Step 4: Combine Chickpeas and Masala
- Add the boiled chickpeas to the masala, discarding the whole spices and tea bag from the water.
- Mix thoroughly to coat the chickpeas in the masala. If the mixture is too dry, add a few tablespoons of the reserved chickpea cooking liquid to achieve the desired consistency.
Step 5: Simmer for Depth of Flavor
- Lower the heat and let the Pindi Chole simmer for 15-20 minutes. Stir occasionally to prevent sticking.
- Add amchur powder and adjust salt and spices as needed. The dish should have a tangy, spicy flavor profile.
Step 6: Garnish and Serve
- Transfer the Pindi Chole to a serving dish.
- Garnish with fresh coriander leaves, ginger juliennes, and a squeeze of lemon juice.
- Serve hot with bhature, puri, or steamed jeera rice.
Tips for Perfect Pindi Chole
- Soak chickpeas overnight for better texture and faster cooking.
- Black tea leaves are optional but give the dish its characteristic dark color.
- Simmering the dish enhances its flavor, so don't skip this step.
- Store-bought chana masala powder works well, but you can make your own for an authentic taste.
Enjoy your homemade Pindi Chole bursting with robust spices and authentic Punjabi flavors.
