Festivals always call for a big party, people give their all to express their happiness that day. No festival competes with the preparation of traditional cuisine, and what could be better than an easy-to-cook Chana Pindi recipe, a delicious recipe from North India packed with flavors and nutrients essential. It is a perfect recipe to prepare during lunch or dinner for your family and friends. Combine this dish with any roast or rice of your choice and savor the incredible flavors of the duo. If you have a picky kid at home, make this recipe, they’ll never say “no” to him. It is made even more flavorful by adding mango powder and garam masala powder to this main course recipe. You can make this easy recipe for kitty parties, potlucks and even the buffet.
PREP TIME- 5 minutes
COOK TIME –40 minutes
ADDITIONAL TIME- 5 minutes
TOTAL TIME- 50 minutes
INGREDIENTS Of Pindi Chole
- 2 cups Garbanzo beans / dried chickpeas
- 5-1/2 Water
- For the Bouquet Garni
- 1-2 tea bags
- 4-5 cloves
- 3 Green cardamom
- 1 Bay leaves
- 2 cinnamon
- 2 Black cardamom
- 1 inch Ginger/ peeled/ julienne
- 3 Green chilies/ slit in half
- 1 tbsp dries fenugreek leaves/ kasuri methi powder
- 1 tsp turmeric powder
- 1 tsp ajwain
- salt to taste
- 1 tsp Red chill powder
- 2 tsp cumin powder
- 2 tsp Dry mango powder or Pomegranate powder
- handful chopped cilantro
- 1 Tbsp Oil or ghee
Also read: Sarson Ka Saag (Lohri Special)
INSTRUCTIONS Of Pindi Chole
- Take a muslin cloth and put in the tea bags, cinnamon, cloves, green and black cardamom, bay leaves and make a package in a pressure cooker, add the dried red beans with the bouquet garni and add water.
- Cook under pressure for 40 minutes. Once cooked, remove the masala package and discard. Transfer the cooked beans with the water to another bowl.
- Press Skip. When HOT, add the Ghee or oil, ginger, green cold, cilantro and all the dry spices and mix. Add the cooked chickpeas in the masala and mix well.
- Add the water (reserved for cooked beans) Cook it for a few minutes.
- Garnish with fresh coriander leaves.
- Serve hot with bhatura, naan or basmati rice