Chole Pindi Recipe (North Indian Chickpea Curry)
Chole Pindi is a rich and flavorful North Indian chickpea curry that is commonly enjoyed as a lunch dish. This hearty recipe blends chickpeas with a fragrant medley of spices, creating a deliciously tangy and mildly spiced dish that pairs perfectly with roti or rice. The combination of pomegranate powder, amchur, and other spices gives this dish its unique depth of flavor, making it a perfect choice for a family meal or a special occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chickpeas (Kabuli Chana) | 1 cup (soaked overnight) |
| Cardamom | 2 pods |
| Onion | 1, finely chopped |
| Cinnamon | 1 stick |
| Ginger | 1 inch (finely chopped) |
| Green Chilies | 2, finely sliced |
| Tomato Puree | 1/2 cup |
| Turmeric Powder | 1/2 teaspoon |
| Pomegranate Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Oil or Ghee | As needed |
| Salt | To taste |
| Lemon | 1, cut into wedges |
| Fresh Coriander (for garnish) | A handful, chopped |
Preparation Time:
- Soaking Chickpeas: 12 hours (overnight)
- Preparation Time: 10 minutes
- Cooking Time: 2 hours (includes pressure cooking)
Total Time:
- 12 hours 10 minutes (including soaking time)
Servings:
- 4 servings
Cuisine:
- North Indian
Course:
- Main Course / Lunch
Diet:
- Vegetarian
Instructions:
-
Cook the Chickpeas: Start by placing the soaked chickpeas in a pressure cooker. Add enough water to cover them, along with a pinch of salt. Cook the chickpeas on medium heat until you hear 5 whistles. Allow the pressure to release naturally, then set the cooked chickpeas aside.
-
Prepare the Masala: Heat oil or ghee in a pan over medium heat. Add the whole spices: cardamom, cinnamon, and sauté them until fragrant. Add the finely chopped onion and green chilies. Sauté until the onions turn golden brown.
-
Spices and Tomatoes: Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, pomegranate powder, garam masala, and amchur powder. Cook the mixture until the tomatoes soften and the spices are well incorporated. This should take about 5-7 minutes.
-
Combine Chickpeas: Add the cooked chickpeas to the pan and mix well. Let the curry simmer for about 5 minutes so that the chickpeas soak in the flavorful masala.
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Final Touches: Turn off the heat and garnish the dish with fresh coriander. For an added touch, top the curry with thin slices of ginger and lemon wedges for a refreshing contrast.
-
Serving: Serve your Chole Pindi hot, paired with fluffy rotis, rice, or even a cooling side of bhindi raita (okra yogurt salad) and spicy besan-mirch ki sabzi (gram flour and chili vegetable). This combination makes for a perfect, wholesome meal.
Nutritional Information (per serving):
- Calories: ~250 kcal
- Carbohydrates: 40g
- Protein: 12g
- Fat: 8g
- Fiber: 6g
- Sodium: 500mg
Chole Pindi is a classic North Indian dish known for its robust flavors and satisfying texture. Its rich spice blend and slight tanginess from the amchur and pomegranate powder make it a beloved choice among vegetarian curry enthusiasts. This recipe will ele
