Amritsari Pindi Cholle – Rustic Punjab

Amritsar is place where one can get every thing which is important for a person … Its place  where confluence of Belief / Culture and Food cuisine breaths … City comes alive in morning with chanting at Golden Temple ….. Woman come out with beautiful Salwar Suits in bright colors and jhootis … Aroma of Amritsar is amazing with this Dish … If one is Amritsar  and has not savored then the Trip is just not incomplete …

 

Pindi Chole originated from a place call Rawalpindi in Punjabi , before India saw Partition now in Pakistan where pindi means village . This curry is different from the regular chana masala in terms of the selection of spices and rich color from tea added during boiling the chickpeas.Don’t worry you will never taste the tea here,rather a very unique, earthy flavor,notable to this spicy preparation. Pindi Chana is a dry preparation of chickpeas  coated with the masala (sauce) and is best served with a Kulcha . Bhatura and acchar ( Pickle ) on the side with a big glass of Lassi ( Butter Milk ) …

There is no time for this sumptuous dish … though it’s mainly served as BRUNCH ( LUNCH CUM BREAKFAST ) stomach filling …

Ingredients (Serves 2-3)

For Boiling the Chickpeas (skip this step if using canned chickpeas)

  • 1 cup chickpeas, raw
  • 1 no black unflavored tea bag (if you are using a mild tea variety, you can use 2 bags)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp oil
  • 2 cups water
  • 1/2 tbsp chaat masala

For the Sauce

  • 4 tbsp mustard oil (or any neutral oil)
  • 3/4 cup tomatoes, chopped
  • 1.5 tsp grated fresh ginger shoot
  • 1 fat garlic clove
  • 1/4 tsp turmeric
  • 1-2 Thai green chilies (adjust to tolerance)
  • Salt to taste
  • Chopped Cilantro for garnish

Grind to a coarse powder

  • 1/2 tsp black peppercorns
  • 1 tsp cumin
  • 1.5 tsp coriander seeds
  • 2 dry red chillies
  • 1 tsp anardana (dried pomegranate seeds, use lemon juice/dry mango powder if you don’t have these)
  • 1 small black cardamom
  • 1/2 tsp kasuri methi (dried fenugreek leaves)

Method

Soak the chickpeas overnight in enough water.Drain and discard the water and transfer the chickpeas to your pressure cooker. Add tea bag, salt,soda, oil and 2.5 cups water and pressure cook for 4-5 whistles or till 95% cooked. Please adjust the cooking time & number of whistles depending on your variety of chickpeas. Once cooked, drain the chickpeas, discard the tea bag and reserve the stock. Mix chaat masala & half of the ground spice with the chickpeas and set aside.

In a pot, heat up the oil to smoky on high heat. Take off the stove and add the chopped tomatoes to the oil. Also add ginger and garlic. Cook on medium heat till the tomatoes soften and you see oil separating on sides of the pot. At this point, add the turmeric and rest of the spice powder to the pan and cook for another 3-4 minutes till you smell a nice aroma. Add the chickpeas to the pot next with about 3/4 – 1 cup of reserved stock and green chillies. Taste and adjust the salt. Cover and let the chickpeas cook on medium low heat for 20-25 minutes or till they  are completely soft but not mushy.

Let sit for 1-2 hours before serving. The sauce will thicken up and develop flavors as the dish sits. When ready to serve, reheat and if you feel that they are too dry, add little bit of reserved stock, simmer again for 5-7 minutes and serve garnished with cilantro.

Serve it on Thall … Punjabi Thall which is heavy bottom …

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