There are two variations i.e. Pindi Chole and Pindi Chana. Kabuli chole/ White chickpeas are used in pindi chole and kale chana/ black chickpeas are used in pindi chana. You can use MDH chana masala too in this recipe….
Cooking Time: 30 Minutes
Serving: 4 Persons
1 Cup White Chickpeas
1 Tbsp. Tea Leaves or 1 Tea Bag
2 Tsp. Green Chili and Ginger Paste
Salt to taste
1/2 Tbsp. Pomegranate seed (powdered)
1/2 Tsp. Red chili Powder
1 Tbsp. Coriander Powder
1/2 Tsp. Raw mango powder/ Amchoor
1 Tsp. Cumin Powder/ Jeera
1/2 Tsp. Black pepper powder/ Kali Mirch
1/2 Tsp. Garam Masala
2 Tbsp. Oil
Green Chili, Slit
Wash and soak chickpeas in the water for 6-8 hours. Boil the chickpeas with fresh 3 cups of water, tea bags and salt in pressure cooker till to 4-5 whistles. Remove the tea bags and water.
Heat the oil in the pan; add cumin powder and ginger-chili paste, sauté for 2 minutes. Combine spices (red chili powder, amchoor, coriander powder, black pepper powder) in bowl with little water as spice paste. Add this paste into pan and pomegranate seed powder. Sauté for 2 minutes more. Add boiled chickpeas in to pan, salt and 1/2 Cup of water (which used in boiling time). Cook for 8- 10 minutes till chickpeas becomes in thick consistency. Add garam masala and garnish with tomato slices and lemon wedges.
Note: Always taste spices and flavors in every stage of cooking, Adjust the spices according to your tastebuds. For Pomegranate powder, first dry roast the seeds and grind in mixer.Blogging Marathon page for the other Blogging Marathoners doing BM#27