Pindi Chana or chole is a dry variation of the popular chole. It is a high protein-fiber accompaniment to pulka, roti, puri …. Coated with flavourful masala, this rustic dish is quintessentially from the famed Punjabi cuisine. There are two stories to the origin of this earthy dish. Irrespective of the accuracy both seem relevant-one traces the history and name to Rawalpindi in Pakistan while another claims that “pindi” refers to “pind’ in Punjabi denoting a village. Both seem to make sense as Rawalpindi prior to partition was in the Tehsil Phagwara, Kapurthala district, in Punjab. It was the place where the Nirankari reformist movement of Sikhism began.
PINDI CHANA/CHOLE RECIPE:
Ingredients to cook the chana:
- Chickpeas black/black channa – 1 cup. Washed and soaked overnight.
- Cinnamon – 1" stick crushed.
- Black cardamom/Badi elaichi – 2 pods
- Salt – ½ tsp
Preparation Method:
- Water – 4 cups. Take a pressure cooker. Add the chana , water, salt, and cardamom pods.
- Close the lid, and place on high heat for 1 whistle.
- Reduce the flame and cook for 20 minutes.
- Allow the cooker to cool, open and drain the chana.
Ingredients for the Pindi chole:
- Cloves – 4
- Bay leaves- 2
- Cumin – 1tsp
- Black cumin/Shahi Jeera – 1/4 tsp
- Coriander powder – 1tsp
- Pepper – 1/4 tsp
- Saunf/Fennel seeds – 1/4 tsp
- Anardana /Pomegranate seeds-1 tsp
- Garam Masala – 1/2 tsp
- Kasuri Methi/Dry
- Fenugreek leaves – 1 tbsp
- Onion – 1 chopped fine
- Ginger – 1″ knob cut into Juliennes
- Garlic – 1 clove crushed
- Tomatoes – 2 medium-sized, finely chopped.
- Dry mango powder (amchur)
- oil – 2 tbsp
- Asafoetida – one pinch.
- Coriander leaves finely chopped
- Green chillies – 2 Slit
Preparation Method:
- Take a heavy-bottomed pan, heat oil on a medium flame.
- Once the oil is hot enough, add the asafoetida, bay leaf, anardana, and green chillies in and sauté well.
- Add the onion, ginger, and garlic. Sauté till onions turn golden brown.
- Add the cloves, cumin, black cumin, coriander powder, pepper, fennel seeds, Garam Masala, and fenugreek leaves. Sauté them for 2 minutes.
- Add the tomatoes and sauté till cooked and mushy (oil separates out)
- Now add the channa and mix well.
- Cover the pan and let simmer for 10 mins.
- Sprinkle mango powder, and coriander leaves, and give a mix.
- Remove from heat and serve hot
