Pindi Chole
A popular variation of the versatile chole, this is different from the regular preparation in terms of texture and color. Pindi chole is a chickpea dish where the chole (boiled chickpea) is coated very lightly with the gravy. Tea leaves give this dish its rich color.
Ingredients
- 1 cup chickpeas, soaked overnight
- 2 tbs Bengal gram dal, soaked overnight
- 2 cardamom crushed
- 1 stick cinnamon
- ¼ tsp baking soda
- 2 tsp tea leaves
- ½ grated onion
- 1 ½ pomegranate seed powder
- 1 tsp ginger past
- 1 thinly sliced green chili
- 1 tsp Garam/Punjabi masala.
Directions
- Boil the chickpeas and Bengal gram until they are soft
- In a large saucepan, add oil and cook the cardamom, cinnamon, and ginger, onion, and baking soda
- Cook for 5 minutes
- Add the boiled chickpeas and dal, pomegranate seed powder, and masala.
- Mix well and cook for 10 minutes
- Serve hot with Rotis or toast