Monday, July 22, 2013

Chola (Chickpeas) Pindiwala

Chola Pindiwala -White Chickpeas cooked in Indian spices , is a twist to the Punjabi chole, which are coated with the gravy. This chola is dry in texture and rich in color. Tea powder gives this dish a nice brown color.

 This dish is spicy and delicious in taste and enjoyed with Naan (Indian flat Bread) or Poori (fried bread).

  • 1 cup Kabuli chana (white chickpeas)
  • pinch of baking soda
  • 1 teaspoon Tea powder
  • salt to taste
  • 1 big tomato
For grinding: 
  • 1 onion (about 1/2 cup)
  • 5-6 garlic cloves
  • 1 teaspoon grated ginger
  • 2-3 green chili
  • 2 tablespoon chopped cilantro
For Gravy:
  • 3 tablespoon oil
  • 1/2 teaspoon  turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Jeera powder (roasted cumin seed powder)
  • 1 teaspoon red chili powder
  • 1/4 teaspoon ajwain (carom seeds)
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon amchur powder (dry mango powder)
  • 1 teaspoon anardana powder (pomegranate seed) powder
  • 1/4 teaspoon ground black paper
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon rock / black salt
  • salt to taste
for garnishing:
tomato slices, onion slices, lemon wedges and cilantro

  1. Wash and drain the kabuli chana / White chickpeas and soak it for 7-8 hours or overnight.
  2. Tie tea powder in muslin cloth to form a potli / bundle / bag.
  3. Drain soaked chickpeas, add 3-4 cups of water, salt, baking soda and tea-powder tied in muslin cloth.
  4. Pressure cook it for 20-25 minutes or until soft. Remove the tea-powder bundle from it and drain the cooked chickpeas and keep aside drain water for further use.
  5. Grind all the ingredients mentioned for grinding to a paste.
  6. For gravy, heat the oil in a pan, add grinded paste and sauté it for few minutes.
  7. Meanwhile boil tomato with little water or microwave it, peel off and blend into a puree.
  8. When Gravy starts to leave oil and reduce in half quantity, add turmeric powder, red chili powder, ajwain (carom seed), black pepper powder, jeera powder, coriander powder, Amchur / dry mango powder, Pomegranate seed / anardana powder,  garam masala, rock salt and kasuri methi and again sauté it for a minute.
  9. Add tomato puree and salt and cook till the oil get separate from the gravy.
  10. Add the Cooked chana /chickpeas along with one cup of reserved water and cook it till the moisture almost dries up, about 3-4 minute.
  11. Garnish with cilantro, tomato-onion slices and lemon wedges and serve hot with poori or naan.

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