Pindi Chhole also known as the Rawalpindi chole masala comes from City of Rawalpindi now present in Pakistan, is a popular Punjabi Chole made with minimal ingredients. They are dry form of chickpeas with the spices and gravy very lightly coating the channa. The tea leaves added while boiling the chick peas gives it a rich dark color.
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins + 25 mins of boiling the chanas
For this recipe we will require :
1 cup chickpeas ( kabuli chana)
1 tea bag
1 tblsp oil
1 tsp cumin seeds
1 heaped TBS Chhole / Chana Masala
2 green chilies, slit lengthwise
Salt To Taste
1tsp garam masala
2 inch ginger shredded finely , Divided
1 onions Sliced
1 tomato sliced
Finely chopped fresh Cilantro / coriander leaves
Soak chole/ chickepeas in water overnight or for about 6 hrs.
Cook the chole with salt and tea bag till fully done ( I pressure cook them . You can even use a slow cooker..
Once the chhole are boiled , Separate the water, reserve the cooking liquid. Also remove the tea bags …
In a big bowl add the boiled chana, chhole masala , garam masala and Mix well to coat every chana. Add the slit chillies and ginger.
In a kadai / wok/ pan ,heat 1 tbs oil to a smoking point and then add the chole mixture. Add the cooking liquid to get the desired consistency. Mix well.
Let it simmer on low heat stirring occasionally, until the oil separates .
Once you get desired consistency of gravy , Dish out the chana in a serving bowl and garnish with coriander leaves, onion and tomato slices and shredded ginger and lemon wedges.
Serve hot with your choice of Indian breads like Naan , kulcha, chapati , , Pooris, parathas…..