Pindi Chole

Cuisines

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Recipe

Ingredients

	1 cup	Chickpea , dried
	3 cups	Water
	1 teaspoon	Baking soda
	2 tablespoons	Oil
	1 teaspoon	Cumin , seeds
	1 inch	Cinnamon stick
	2 pieces	Black Cardamom
	2 pieces	Bay Leaf
	1 cup	Onion , finely chopped
	1 tablespoon	Ginger-garlic paste
	1 cup	Tomato , pureed
	2 teaspoons	Chole masala
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Amchur , dried mango powder
	1 teaspoon	Garam masala
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Rinse the dried chickpeas thoroughly and soak them in 3 cups of water with baking soda overnight or for at least 8 hours.
2. 2 Drain and rinse the soaked chickpeas. Pressure cook them with 3 cups of water and a pinch of salt for 20-25 minutes until soft.
3. 3 Heat oil in a pan over medium heat. Add cumin seeds, cinnamon stick, black cardamom, and bay leaves. Sauté until fragrant.
4. 4 Add the chopped onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
6. 6 Add the tomato puree and cook until the oil separates from the masala.
7. 7 Mix in the chole masala, red chili powder, turmeric powder, coriander powder, and salt. Cook for another 2-3 minutes.
8. 8 Add the cooked chickpeas along with the cooking liquid. Stir well and let it simmer for 10-15 minutes.
9. 9 Stir in the amchur powder and garam masala. Simmer for another 5 minutes.
10. 10 Garnish with chopped coriander leaves before serving.