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Pindi Chole Recipe

Recipe By Rakshita Mittal

#PWE yummy and tasty

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40minstotal
40m.total
Pindi Chole
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Ingredients for Pindi Chole Recipe

  • 0.14 cup Kabuli Chana/ Chickpeas
  • 0.57 tbsp mustard oil
  • 0.14 cup onion finely chopped
  • 0.14 inch ginger finely chopped
  • 0.14 cup Tomato
  • As required finely chopped
  • 0.29 nos green chillies
  • As required finely chopped
  • 0.07 tsp turmeric powder
  • 0-0.14 tsp Kashmiri red chilli powder
  • As required To taste salt
  • 0.14 nos Black tea bag
  • 0-0.14 tsp tamarind paste
  • 0.29 tbsp fresh coriander leaves
  • As required Chopped
  • 0.29 tbsp coriander seeds
  • 0.14 tbsp Anardana
  • 0.07 tbsp Cumin seeds
  • 1/25 tsp fenugreek seeds
  • 0-0.14 nos dried red chilies
  • 0-0.14 nos Cloves
  • 1/25 teaspoon Peppercorns
  • 0.14 nos black cardamom
  • 0.07 inch Cinnamon

Directions: Pindi Chole Recipe

  • STEP 1.Clean chana and soak it in 4 cups of water for 8 hours or overnight
  • STEP 2.Drain the water and add the chana to pressure cooker.If you have tea bags then add it along with 4 cups of water or add 2 cups of brewed black tea and 2 cups water to pressure cooker.Add salt and mix well
  • STEP 3.Pressure cook until chana is completely softened and yet retains it's shape. Keep it aside.While chana is cooking, lets prepare the spice powder for the gravy. Add all the ingredients mentioned under Masala to a pan.
  • STEP 4.Dry roast the spices over low medium heat until aromat. Allow to cool completely,Ground all the spices to fine/coarse powder and keep it aside.
  • STEP 5.Heat oil in a pan, Add onion to the pan Saute until onions are translucent,Add ginger, tomato and green chilli Saute until tomatoes are tender and mushy.
  • STEP 6.Add ground spice powder. Add turmeric powder and red chilli powder and mix well for 2 minutes. Sprinkle water if the masala is too dry.
  • STEP 7.Now add cooked chana along with the water in which it was boiled. Discard the tea bag if you have used it in first place. Mash few chana using the back of a ladle, this will add texture to the curry.
  • STEP 8.Check for seasonings, add water if required.Simmer and cook for 10-12 minutes over medium heat.Add tamarind paste and mix well. If you feel tamarind paste will increase tangy level of the curry, skip it or reduce the quanity.
  • STEP 9.Simmer and cook for another 5-6 minutes.Garnish with fresh coriander and ginger julienne. Serve hot with roti, kulcha or naan.
Nutrition
value
113
calories per serving
3 g Fat7 g Protein15 g Carbs12 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    7g
  • Carbs
    15g
  • Fiber
    12g

MacroNutrients

  • Carbs
    15g
  • Protein
    7g
  • Fiber
    12g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    119mg
  • Iron
    4mg
  • Vitamin A
    744mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    95mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    89mg
  • Manganese
    1mg
  • Phosphorus
    111mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Rakshita Mittal