Pindi Chana (Chole or Chick Peas Cooked With Spices) is a classic dish from the very famous Punjabi cuisine. Pindi Chana is distinctively different from other Chole recipes. The major difference in preparing this dish is, there is no use of onion, garlic and tomatoes. This dish is quite dark in colour as tea leaves are used while boiling them. Pindi Chana or Pindi Chole is very a flavorful dish with a large assortment of spices used in it. This is an easy and quick recipe to make.
Pindi Chana is also known as Rawal Pindi Chole as it is supposed to have originated from RawalPindi which is in Pakistan. Pind means village in Punjabi. This dish made of Kabuli Chana is to die for.
You can pair it with Kulcha, Bhatura or tandoori Paratha. If you like you can serve sliced onions to add a crunch and lemon wedge for that added zing. So don’t wait as you will have all the ingredients in your pantry to make this simple yet delicious dish.
You can also watch our YouTube Video on making of Pindi Chana.
You may like to try our other similar recipes like Chole Palak With Khada Masala (Chickpea Spinach Curry), Choley Ka Chatpata Salad (Chick Peas Salad) and Tari Wale Chole (Chickpea Curry).
Yield: 3 to 4 servings
Prep time: 15 minutes + soaking time 6 hours
Total time: 50 minutes
Ingredients for Pindi Chana
1 cup chole soaked over night
2 bay leaves
1 teabag
½ teaspoon salt
Dry Masala
2 cloves
2 green cardamoms
1 mace
1 small piece cinnamon
2 big elaichi
1 tablespoon coriander seeds
2 dry red chilli
2 teaspoon cumin
1/3 teaspoon peppercorns
2 teaspoon anar dana
1 or 2 teaspoon amchur
½ teaspoon black salt
1/3 teaspoon saunth powder
1 teaspoon kasoori methi
A pinch of hing
Tadka (Tempering)
2 tablespoon ghee or oil
1 teaspoon ajwain
1 teaspoon ginger chopped
1 green chilli slit into 2
Garnish
Ginger juliennes
Green chilli slit
Lemon slice (optional)
Onion slices (optional)
Directions for Pindi Chana
- Boil the Chole with all the ingredients in a pressure cooker till soft. Remove the tea bags and continue to cook on low heat with the lid open.
- Dry roast all the masala in a pan and grind to a coarse powder.
- Heat ghee in a pan; add ajwain, ginger and saute a minute.
- Add the green chilli and saute for 30 seconds.
- Add the masala and saute for 30 seconds.
- Now add the chole and cook for 5 minutes.
- Adjust the seasoning to your taste.
- Garnish and serve.
