Pindi+Chole

Ashvita Girish

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

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