Punjab

Pindi chole

Name: Pindi chole
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 1/4 cups soaked overnight chickpeas, dry; 2 tea bags tea leaves (black tea leaves); 2 black cardamom 4 cloves, 1 inch cinnamon, 2 bay leaves whole spices; 1 tbsp powdered anardana (dried pomegranate seeds); 1 tbsp chole masala; 1 tsp cumin powder (ground cumin); 2 tsp coriander powder (ground coriander); 1 tsp red chilli powder (indian red chili powder); 1 1/2 tsp dry mango powder; 2 inch julienned ginger; 3 slit green chilli; 3 1/2 tbsp ghee; Water, about 3 1/2 cups; Salt, to taste

Dark, dry and tangy chickpeas with no onion or tomato. Ginger, anardana and a ghee finish do the talking.

60 minTime

13 gProtein each

hotSpice

8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.

Rawalpindi's chole2 chapters · 1 min read

Make it your way

Grandma's wayDry, dark chole with anardana and a hot ghee finish, no onion or tomato.

The original

383kcal

13 gprotein

13 gfibre

60minutes

Pindi chole as Punjabi homes make them.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chickpeas, dry1¼ cups, soaked overnight

Tea leaves (black tea leaves)2 tea bags

Whole spices2 black cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaves

Anardana (dried pomegranate seeds)1 tbsp, powdered

Chole masala1 tbsp

Cumin powder (ground cumin)1 tsp

Coriander powder (ground coriander)2 tsp

Red chilli powder (indian red chili powder)1 tsp

Dry mango powder1½ tsp

Ginger5 cm, julienned

Green chilli3, slit

Ghee3½ tbsp

Waterabout 3 1/2 cups

Saltto taste

Method

5 steps

1Pressure cook the soaked chickpeas with water, tea bags, whole spices and salt for 5 to 6 whistles. Let the pressure release naturally. Discard tea bags.
2Mix chole masala, cumin, coriander, chilli, amchur and anardana powder.
3Drain the chickpeas, keeping the water. Toss them with the spice mix in a pan on low heat.
4Add a cup of the cooking water and simmer until almost dry.
5Heat ghee until very hot, add ginger and green chilli and pour over the chole. Cover for a minute.

Serve it like this

Serve in a deep plate topped with ginger juliennes, raw onion rings and lemon, with kulcha or bhatura.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pindi chole

Make it your way

Ingredients

Method

Make it a meal