Pindi Chole is a classic Indian dish that is bursting with flavor.
The combination of chickpeas, spices, tomatoes, and onions creates a delicious medley of flavors that tantalize your taste buds.
Pindi Chole is the perfect dish to serve at any occasion, whether it be a family gathering or a special event.
With its vibrant colors and amazing flavor, this recipe is sure to be a hit.
What ingredients are needed to make Pindi Chole?
The list of ingredients to make Pindi Chole is not too long.
All you will need to make your own version of this Indian dish are chickpeas, goat yogurt, garlic, onions, tomatoes, cumin seeds, and oil.
First thing you will want to do when cooking Pindi Chole is soak the chickpeas in water for at least overnight.
Next, you will need to place the chickpeas in a pot with enough water to cover them.
You will also need to add some salt and some turmeric to the mixture.
Next, you will want to add the yogurt and some ginger.
Pour in some water and bring it to a boil.
You will then turn down the heat and simmer for about an hour.
Once the chickpeas have been cooked through and tender, you can then add the tomatoes and ground cumin seeds.
Stir everything together and cook until all the ingredients have been combined.
How long does it take to prepare the Pindi Chole?
It takes about an hour to prepare the Pindi Chole.
The preparation time is longer than other Indian recipes because you have to soak the chickpeas overnight before cooking.
What are the steps involved in making the Pindi Chole?
This dish is a classic, and the steps involved in preparing Pindi Chole are relatively simple.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a food processor, process all of the ingredients until smooth.
- Spread the mixture evenly on the prepared baking sheet, then place it in the preheated oven for 20 minutes, or until firm and crunchy.
What type of spices are used to make Pindi Chole?
Chana daal is a great source of protein, which is one of the many reasons that this food is so popular. Chickpeas are also a good source of dietary fiber and iron.
Chickpeas are also rich in omega-3 fatty acids.
Spices like cayenne pepper, garlic, ginger, and mustard seeds are staples in Indian cooking.
These spices add flavor and provide a distinctive taste to Pindi Chole.
Can Pindi Chole be cooked in a pressure cooker?
Pindi Chole is a very popular dish in India, and is often served as the main course.
However, you can also cook Pindi Chole in a pressure cooker.
This type of pot is designed to maximize the speed of cooking food by releasing steam to the surrounding environment.
If you have an electric stove or an electric induction hob, then you can use a pressure cooker to cook your Pindi Chole recipe.
However, if you are cooking this recipe on an electric stove, then you will need to follow the conventional method mentioned below.
Also, it is recommended that you use a pressure cooker that has a weight-based control system.
What is the traditional method of cooking Pindi Chole?
The traditional method of cooking Pindi Chole is to first cook the onions and tomatoes separately.
While the onion and tomato blend is cooking, the chickpeas are soaked in water for about 8 to 10 hours.
This is done to prevent the chickpeas from becoming soft and mushy.
Once ready, the onion and tomato mixture is added to the drained chickpeas along with a few bay leaves, some cumin seeds, salt, and turmeric powder.
The mixture is then cooked over a stovetop.
Once cooked, it is then cooled and served.
How can Pindi Chole be served as a main dish?
Pindi Chole can be served as a main dish, but it also makes a great side dish.
It is easy to prepare and can be eaten with a variety of accompaniments, depending on the occasion.
What accompaniments can be served with Pindi Chole?
Chole is usually enjoyed with rice, but it also goes well with roti or Naan.
Other options include pulao, biryani, paratha, and puri.
If you want to stick to one type of dish for the meal, you can serve a side dish like dal, rasam, or samosa along with Pindi Chole.
What are some variations of the Pindi Chole recipe?
There are many variations of Pindi Chole, but most of them contain the same ingredients that make it unique.
The recipe below is a classic version of Pindi Chole.
But you can also add spinach or paneer (cheese) to the dish.
How can leftovers of Pindi Chole be stored?
You can store leftovers of Pindi Chole for up to three days in the refrigerator.
Consuming it within a day or two of making it is recommended.
Equipment
- 1 Pot
- 1 Large Pan
Ingredients
For Soaking Chickpeas
- 250 grams dried white chickpeas
- 3 cups water
For Cooking Chickpeas
- 3 cloves
- 2 sticks cinnamon – each of 1 inch
- 2 black cardamoms
- 2 green cardamoms
- 2 tej patta (Indian bay leaf)
- 1 black tea bag or 3 to 4 dried amla (Indian gooseberries) pieces
- 1 teaspoon black salt
- 3 cups water
Instructions
- Rinse the chickpeas many times before soaking them in water for 8 to 9 hours, or overnight.
- In a pressure cooker, boil the soaked chickpeas for 10 to 15 minutes with the entire spices, black salt, water, and tea bag. The chickpeas should be pressure cooked for a few more minutes if they are not fully cooked.
- You may also create a bouquet garni by tying all the spices together in a muslin bag and adding it to the chickpeas.
- After cooking, drain all the water from the chickpeas. Take out and throw away the tea bag and spices.
For Making Pindi Chole
- Oil should be heated in a skillet before adding the minced or crushed ginger and garlic.
- Sauté for a few seconds until the raw ginger-garlic fragrance is gone.
- Ensure that the heat is on low, or turn it off. Then incorporate all of the ground spice powders: chana masala, garam masala, dried mango, red chili powder, and coriander powder.
- The ground spice powders should be mixed well and sautéed for one minute over low heat. Don't let the ground spices burn.
- Incorporate the cooked chickpeas into the masala mixture.
- After seasoning, add salt. If necessary, add extra salt or spice powder to the seasoning.
- On a low heat, let the chickpeas to simmer in the masala for 5 to 7 minutes. Stir occasionally.
- Lastly, combine the chickpeas with the lemon juice. You can alternatively serve lemon wedges with pindi chana in place of the lemon juice that is added at this stage.
- With naan, bhatura, puri, paratha, kulcha, or even roti, serve hot pindi chole along with onion rings, green chilies, and lemon wedges.
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