Pindi Chole got its name from the place of its origin in Rawalpindi, Pakistan. This Chole is made using 'Kabuli Channa' or the Black/Dark Garbanzo Beans. This dish has a strong aroma and is tangy/sour and has almost no gravy. Its dark color is mostly achieved by using powdered Amla (Indian Gooseberry) during the pre-soaking and cooking process. Nowadays, it is very common to use tea leaves/tea bag to achieve this color and taste. Pindi is a punjabi word which means own's land or the land to which a person belongs. Earlier before partion, Pakistan used to be a part of India and many punjabis used to live in the punjab part of Pakistan (as punjab was also divided and now most part of punjab lies in Pakistan) . Even though, it is now divided, still both the countries share many similar cuisines, one such is Pindi chole.
Ingredients:
Chickpeas (Kabuli Chana) - 1 1/2 cup
Tea leaves - 1 tablespoon
Coriander powder - 2 tablespoons
Cumin Powder - 2 tablespoons
Red chilli powder - 1 1/2 tablespoons
Turmeric powder - 1/2 teaspoon
Cumin seeds - 2 tablespoons
Pomegrate seeds (anardana) - 1 tablespoon
Oil - 1/2 cup
Green chillies , silt - 4-6 nos
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Salt - to taste
Tomatoes quatered - 2 medium
Garam masala powder - 1 teaspoon
Method:
- Soak chickpeas in four cups of water overnight.
- Tie tealeaves in muslin cloth to form a bundle.
- Drain chickpeas, add six to eight cups water, salt and tealeaves tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.
- Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves
- Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur.
- Dry roast cumin seeds till dark brown. Dry roast anardana and grind to a powder along with roasted cumin seeds.
- Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste. Stir-fry briefly
- Add the mixed spice powder and stir-fry for half a minute.
- Stir in half cup of the reserved cooking liquor and cook for two minutes.
- Add the cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minutes, stirring occasionally.
- Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder.
- Heat the remaining oil to smoking point and pour over the prepared chickpeas.
- Stir well, adjust seasoning and serve hot with bhature or puris.
Preparation Time: 20 minutes (excluding the soaking hour)
Cooking Time: 20 minutes
Serves: 4 persons.
Shelflife: 1 day.
Serving suggestions: Serve hot with Bhature or puris.
Note:
- Tea leaves is used to give the cuisine a dark colour. Pindi choles are dark in colour.
- Coriander leaves can be substituted with cilantro.
- Soak chanas overnight for maximun 6 hours and then boil it in cooker for either 20 minutes or for 3 -4 whistles.
Click here to know more about Punjabi foods and recipes - An introduction to Punjabi Cuisines and Recipes.
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