Pindi Chole

Cuisines

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Recipe

Ingredients

1 cup	dried chickpeas
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 leaves
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	fresh coriander leaves, 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.