Pindi Chole

Chickpeas are a rich source of vitamins, minerals and fibre, offer a variety of health benefits, such as improving digestion, giving satiety and provide slow-releasing carbohydrates aiding weight management and control sugar in diabetes. Chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

 

 

Ingredients:

Chole –  1 cup

Tomato –  1 big

Cinnamon –  1 small piece (1/4 inch)

Black Cardamom –  1

Cloves –  2

Cumin Seeds –  1 tsp

Coriander Seeds –  1 tsp

Tea Bag –  1

Ginger & Garilc Paste –  1 tbsp

Haldi Powder –  ½ tsp

Red Chilli Powder –  ½ tsp

Garam Masala –  ½ tsp

Aamchur Powder –  ½ tsp

Kasturi methi –  1 tsp

Salt to taste

Coriander for Garnishing

 

Method:

1. Soak Chole overnight.
2. Wash it thoroughly &Pressure-cook with little water & 1 tea bag in it (if you don’t have a tea bag, you can cut a small piece of muslin cloth add a tsp of tea powder & make potli)
3. Grind all the dry masala (Cinnamon, Cumin seeds, Coriander seeds, Cloves, Kasuri methi, Aamchur powder, Garam masala)
4. Blanch & make a paste of Tomato
5. Heat non-stick pan, add tomato paste and cook for 4-5 minutes.
6. Add ginger-garlic paste to the above.
7. Add all the dry masala mix and cook for another 2-3 minutes.
8. Add cooked chole and water (use the water in which you boiled the chole) as per consistency and cook till done.
9. Serve hot with steamed rice or roti