By Rittwik Naskar
Pindi Chole is a Punjabi specialty which sees white chickpeas cooked in a dark, rich, flavourful gravy along with roasted and ground spices. A medley of melt-in-your-mouth textures and flavours, follow these steps to make it at home.
1 cup Kabuli chana, soaked overnight 1 black tea bag 3 tbsp ghee 1 onion, tomato, and green chilli, finely chopped 2-inch ginger, finely chopped ½ tsp turmeric powder 1 tsp black salt, sea salt, and black peppercorns 2 tbsp chopped coriander leaves, and coriander seeds 1-inch cinnamon stick 3-4 cloves, and dry red chillies 1 brown cardamom ¼ tsp methi seeds 1 tbsp amchur, cumin seeds, and dried pomegranate seeds
In a heated pan add the cinnamon stick, cloves, dry red chillies, brown cardamom, methi seeds, cumin seeds, coriander seeds, dried pomegranate seeds, and peppercorns, and dry roast them till fragrant.
Image Credit: YouTube @Rajan Singh Jolly
Add the whole spices to a dry spice grinder and turn them into a fine powder. Set it aside.
In a pressure cooker, add the soaked chana along with sea salt and the tea bag and put it on high heat. Add 1¼ cup water and cook for 30 minutes with the lid on.
Upon cooking the chana, put a kadhai on high heat and add 2 tablespoons of ghee to it. Add the onions, green chillies, and ginger and saute till softened.
Add in the tomatoes, turmeric powder, black salt, and 2 tablespoons of the prepared spice mix. Saute till the tomatoes turn mushy.
Add in the cooked Kabuli chana along with the water. Discard the tea bag, and cook the chana for an additional 15-20 minutes or until the gravy thickens.
Garnish with amchur and the chopped fresh coriander leaves and serve hot alongside parathas, kulcha, or the flatbread of your liking.