Pindi Chole Recipe - Indian Vegetarian by Archana's Kitchen

The Chole Pindi Recipe is a very traditional recipe from the North India made from chickpeas that is spicy and tangy packed with flavors from ginger and lemon. The Pindi Chola can with made from either regular white chickpeas or the dark brown variety called the desi chana. Either ways, the Pindi Chole is the dry form the the Chana Masala and makes a perfect weekend lunch recipe or even as a main course for parties.

Recipe link : http://www.archanaskitchen.com/chole-...

Ingredients

1 cup chana (white or dark chick peas), soaked overnight

2 pods of cardamon

an inch stick of cinnamon

1 onion, finely chopped

an inch piece of ginger, finely chopped and more for garnish

2 green chillies, slit

1/2 cup fresh tomato puree

1/2 teaspoon turmeric powder

1 teaspoon pomegranate (anardana) powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

1/2 teaspoon amchur powder (or juice from one lemon)

1/2 teaspoon chilli powder

oil for cooking or ghee

salt to taste

Ingredients to garnish

an inch piece of ginger, thinly sliced

lemon wedges to serve

Directions for Chole Pindi Recipe

To begin making the Chole Pindi Recipe, we will first cook the chola (chickpeas) in the pressure cooker. Click to see the video recipe of how to cook legumes like chickpeas in a pressure cooker.

Make sure to cook the chola with a little salt. After it is cooked, when you place it between your fingers, it should mash easily. That's when you know you have the perfect texture of the cooked chola.

The next step is to proceed to make the masala for the Pindi Chola.

Heat a teaspoon of oil in a heavy-bottomed pan over medium heat. Add the onion, ginger, green chillies, tomatoes, turmeric powder, coriander powder, garam masala powder, amchur powder, chilli powder, cinnamon stick and cardamom. Stir fry the spices along with the tomatoes, until the onions and tomatoes soften. Once the onions and tomatoes, soften, add the cooked

Stir fry the spices along with the tomatoes, until the onions and tomatoes soften. Once the onions and tomatoes, soften, add the cooked chola and give it a good stir.

Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste. Turn off the heat and stir in the chopped coriander leaves.

Transfer the Pindi Chole to a serving bowl, garnish with thinly sliced ginger and a squeeze of lemon and serve.