Pindi Chole one of my and my husband's favorite dish. Pindi chole Bhatore is one of my favourite Punjabi dish. When ever I make this at home, my husband would finish all the amount at once. So, I make chole at-least once every month. The best part is it uses Chickpea which is one of the richest source of protein. Here, goes the authentic Punjabi recipe for it.
Chickpea - 3/4 cup
Onion - 1 finely chopped
Ginger garlic paste - 1.5 tsp
Tomato puree - from 2 medium sized tomatoes
Green Chillies- 2 slitted
Tea Bag - 1
Cinnamon - 1/4 inch piece
Cardamom - 1
Bayleaf - 1
Red Chilli Powder - 3/4 tsp
Garam Masala Powder - 1/2 tsp
Amchur powder(Dry mango powder) - 1 tsp
Coriander leaves - 1 tbsp finely chopped
Lemon juice - 2 tsp
Oil - 1 tbsp
Salt - to taste
To roast and grind:
Cumin seeds - 1 tsp
Anardana seeds(Pomegranate Seeds) - 2 tsp
Method:- Dry roast cumin and anardana seeds till nice aroma rises, and grind it to a coarse powder, Set aside. Soak chana overnight and pressure cook with enough water along with tea bag,cinnamon , bay leafand cardamom for 3-4 whistles.Drain water and keep chana aside.Reserve drained water.Heat oil in a pan add onion, ginger garlic paste and green chillies saute till golden brown.
Add the tomato puree,roasted powder,red chilli powder,garam masala powder and required salt. Saute till raw smell leaves.Then add reserved boiled water.
Allow it to boil for few mins.Once it becomes thick like a semi thick gravy add the cooked channa.
Add amchur powder , give a quick stir and let chana absorb the gravy well. Garnish with chopped coriander leaves and switch off.Add lemon juice while serving along with onion rings.
Note:- Chole Masla is widely available in market that has amchur powder, anardana powder in it. You can replace the masala making procedure above with the powder, incase you use this powder, add 1/2 tbsp of amchur powder or chat masala along with 1 and 1/2 tbsp of chole masala. Tomato puree can be replaced with 2 large tomato chopped finely. Adding garam masala is optional.