Punjabi Style Pindi Chole For Lunch

By Vidushi Singh 

Try this delicious and spicy Pindi Chole recipe from the northern region of India!

Ingredients

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

Step 1

Take a cooker, add the soaked chickpeas and enough water to cover them. Cook until the chickpeas are soft and tender.

Step 2

Now in a pan Heat oil, Add cumin seeds chopped onions, green chillies, ginger paste, and garlic paste. Saute well.

Step 3

Add chopped tomatoes and cook until they are soft and mushy. Add crushed coriander seeds and turmeric powder.

Step 4

Add garam masala powder, red chilli powder, and salt. Cook for 2-3 minutes until the spices are fragrant.

Step 5

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.

Step 6

Now add the lemon juice and chopped coriander leaves. Mix well. Serve hot with rotis and rice.