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Pindi Chole - Rawalpindi Chickpeas Masala

Pindi Chole - Rawalpindi Chickpeas MasalaPindi Chole - Rawalpindi Chickpeas Masala
Pindi Chole / Rawalpindi Channa, a dry Chole preparation, which is made from fresh ground masala. Cooked Chickpeas are well coated with this masala and made as dry sabji which goes well with Naan, Kulcha or any other indian bread variety. Chickpeas is one great protein-rich legume which when combined with any combination of masala gives unique flavor. I have already shared many easy versions of chole masala. I have adapted the recipe from Punjabi Sabji by Tarla Dalal & tried it 'n' number of times. Lets check the recipe,

Serves 2-3
Soaking time : Overnight
Overall time : 20-25 mins

Ingredients :
1 cup White Chickpeas (Kabuli Channa) - soaked overnight in water3 tbsp channa dal (bengal gram / kadalai paruppu) - soaked overnight in water1 cinnamon stick2 medium sized onions - finely chopped1 green chili - slit at the end 1 tbsp ginger-garlic paste1/4 tsp turmeric powder1/2 tsp red chili powder1 tsp coriander powder1 tsp Punjabi Garam Masala1 tsp pomegranate powder / anardana powderasofoetida - a pinchsalt to taste1 tsp mustard seeds3 tbsp mustard oil (or) any vegetable oil of your choice1 tea bag - optional
Pindi Chole - Rawalpindi Chickpeas Masala

Pindi Chole - Rawalpindi Chickpeas Masala

Method :
Soak chickpeas and bengal gram together overnight in water. Pressure cook chickpeas and channa dal along with cinnamon stick and tea bag with 2 and 1/2 cup water for 2 whistles. Remove from the heat and allow to cool. Drain the water completely.
 
Heat oil in a pan or kadhai and temper mustard seeds. Add chopped onions and green chili. Cook for a min on low flame.Add pomegranate powder and ginger-garlic paste. Saute a while. Add turmeric  powder, red chili powder, coriander powder and garam masala. Mix well everything.
Add cooked chickpeas and channa dal, asofoetida and salt to taste. Stir well and add 1/2 cup water. Cook it covered till channa becomes dry and all water is absorbed completely. Garnish with chopped coriander and serve hot with naan, roti or poori.
Notes :
You can also add 1/2 tsp amchoor powder (dry mango powder) at the time of serving.Adding chopped tomato or tomato puree is optional. I have not added tomato puree here.
Pindi Chole - Rawalpindi Chickpeas Masala









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