CELEBRATE INDIA’S INDEPENDENCE DAY WITH PINDI CHOLE FOR BRUNCH – INDIAN CHICKPEA CURRY

title - Pindi Chole

Pindi Chole/ Channa also known as the Rawalpindi Chole Masala is a dry dish with the spices and sauce very lightly coating the chickpeas. This delicacy is enjoyed in all parts of India and is a favorite in all celebrations. Here, I present to you this recipe to be enjoyed for India’s Independence Day Brunch.

Ingredients

Servings 4-6

  • 2 black cardamom pods
  • 3 cloves
  • 1/4 teaspoon cumin seed
  • 1/4 teaspoon fennel seed
  • 1/2 inch cinnamon
  • 2 pieces mace
  • 1 star anise
  • 1 teaspoon mango powder
  • 1 teaspoon coriander powder
  • 2 teaspoons chili powder
  • 2 cups chickpeas
  • 2 black tea bags
  • Salt to taste
  • 3 tablespoons oil
  • 1 onion
  • 3 -5 green chilies
  • 1 medium tomatoes, chopped
  • 1 teaspoon ginger-garlic paste

Directions

  • Chop the onions, green chilies and tomato.
  • Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
  • If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook on low heat till the chick peas gets the tea flavor and color.
  • Roast and grind the first seven spices.
  • Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
  • Add 1 tbsp of oil in a pan and stir in the combined spices and cook on low heat for few minutes. Remove from stove and keep it aside.
  • Heat oil in a pan, fry the onions and green chillies till the onion turn soft golden brown.
  • Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
  • Take 3 tbsp of the cooked chickpeas and the cooked onion mixture; and grind it to a fine paste.
  • Combine the cooked chickpeas, the ground spices, ground chickpeas and onion mix. If the chickpea mix is dry, add 1/2 cup of water.
  • Cover the pan. Reduce the heat. Let it simmer till the oil separates and the raw smell no longer remains.
  • Transfer the Pindi Chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. You can even add some small chunks of cottage cheese… and finally enjoy it with bhaturas , poories or simple cooked rice.

To make dark and spicy Pindi Chole follow these 6 easy steps:

  • Soak the chick peas and cook it with tea bags.
  • Roast, grind and fry the spices.
  • Fry onions and green chillies.
  • Grind 3 tbsp of the onion and channa/chick pea mixture (to get thick gravy)
  • Chole – combine all the ingredients and simmer.
  • Garnish

Indian Pindi Chickpea Curry

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