PINDI CHOLE

 Pindi Chole

Pindi chole is a dry dish which originated from Rawal pindi made with kabuli channa. This is dry dish coated with masalas. The color is usually dark brown or black. This power packed dish is rich source of protein too. Channa can be served with almost anything like rice, poori, kulchas and also samosa,tikki etc.

Ingredients:-

500grams chickpeas (Kabuli channa),soaked overnight

3 onions, chopped

3 tomatoes, chopped

1tsp chilli powder

1 tsp. coriander powder

1 tsp. black salt

2 tsp. pomegranate powder

2-3 tbsp. channa masala

1 tsp. dry fenugreek leaves (kasoori methi)

2 tbsp. oil

Salt to taste

Method:-

• Pressure cook channa with salt, red chilli powder, pomegranate powder and little oil. Take water up to the level of channa so that they are soaked in it. 
• It will take approximately 5-6 whistles on high flame. 
• You may cook longer in case your channa is not fully cooked.
• In a wok heat oil. Sauté onions till golden brown. 
• Add all the spices and sauté for a minute more.
• Now add  tomatoes. Keep stirring and cook for 5-8 minutes till masala leaves oil.
• Add cooked channa into the masala and mix it well. 
• Add kasoori methi and cook it on low flame for 10 more minutes till water dries up completely.
• Garnish with coriander leaves and serve hot with your choice of bread or rice.