Chole Pindi Recipe (Spicy Chickpea Curry)
Description:
Chole Pindi is a traditional North Indian dish made from chickpeas that are spicy, tangy, and packed with flavors from ginger, lemon, and a variety of aromatic spices. This dry version of Chana Masala can be made with either regular white chickpeas or the darker, more robust Desi Chana (brown chickpeas). It’s a perfect dish for a weekend lunch or even as a main course for parties.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 cup Kala Chana (Brown Chickpeas), soaked overnight
- 2 Cardamom Pods/Seeds
- 1 Onion, finely chopped
- 1 Cinnamon Stick
- 1 inch Ginger, finely chopped (plus extra for garnish)
- 2 Green Chilies, slit
- ½ cup Homemade Tomato Puree
- ½ teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Anardana Powder (Pomegranate Seed Powder)
- 1 teaspoon Coriander Powder (Dhania)
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Amchur (Dry Mango Powder) (or juice from 1 lemon)
- ½ teaspoon Red Chilli Powder
- Oil (or ghee), for cooking
- Salt, to taste
Ingredients for Garnish:
- 1 inch Ginger, thinly sliced
- Lemon wedges, for serving
Preparation Time: 8 hours (for soaking)
Cooking Time: 2 hours
Instructions:
-
Cook the Chickpeas:
Begin by cooking the soaked Kala Chana in a pressure cooker with a pinch of salt. The chickpeas should be soft enough to mash when pressed between your fingers, which indicates the ideal texture. Set the cooked chickpeas aside. -
Prepare the Masala:
Heat 1 teaspoon of oil in a heavy-bottomed pan over medium heat. Add the finely chopped onion, ginger, and green chilies, and sauté until the onions become translucent. Add the homemade tomato puree, turmeric powder, coriander powder, garam masala, amchur powder, red chili powder, cinnamon stick, and cardamom pods. Stir fry until the spices and tomatoes soften and blend together. -
Combine and Simmer:
Once the masala is ready, add the cooked Kala Chana to the pan. Stir well to coat the chickpeas in the masala. Cover the pan and let the Pindi Chole simmer for about 5 minutes, allowing the chickpeas to absorb the flavors from the spices. -
Garnish and Serve:
Turn off the heat and stir in freshly chopped coriander leaves. Transfer the Pindi Chole to a serving bowl. Garnish with thinly sliced ginger and a squeeze of fresh lemon juice. Serve the Chole Pindi hot with Phulka or your favorite Indian bread for a satisfying lunch.
Enjoy this flavorful, spicy, and tangy North Indian dish that’s sure to be a hit at your table!
This recipe is adapted for the Love With Recipes site and retains the authenticity and flavors of the traditional Chole Pindi, making it a delicious choice for any vegetarian meal.
