By Vidushi Singh
Try this delicious and spicy Pindi Chole recipe from the northern region of India!
2 cups of chickpeas (chana), soaked overnight and drained 2 medium-sized onions, finely chopped 2 medium-sized tomatoes, finely chopped 2 teaspoons of ginger paste 2 teaspoons of garlic paste 2 green chillies, finely chopped 1 teaspoon of cumin seeds 1 teaspoon of coriander seeds, crushed 1 teaspoon of turmeric powder 1 teaspoon of garam masala powder 1 teaspoon of red chilli powder Salt to taste 2 tablespoons of oil 1 tablespoon of lemon juice 2 tablespoons of fresh coriander leaves, chopped
Take a cooker, add the soaked chickpeas and enough water to cover them. Cook until the chickpeas are soft and tender.
Now in a pan Heat oil, Add cumin seeds chopped onions, green chillies, ginger paste, and garlic paste. Saute well.
Add chopped tomatoes and cook until they are soft and mushy. Add crushed coriander seeds and turmeric powder.
Add garam masala powder, red chilli powder, and salt. Cook for 2-3 minutes until the spices are fragrant.
Add the cooked chickpeas and mix well with the gravy. Cook for 5-10 minutes on low heat until the chickpeas are well coated with the spices.
Now add the lemon juice and chopped coriander leaves. Mix well. Serve hot with rotis and rice.