Chole Pindi Recipe: A Traditional North Indian Delight
Chole Pindi, also known as “Chana Pindi,” is a flavorful and aromatic North Indian dish made with black chickpeas (kala chana) cooked in a rich blend of spices. This recipe brings together the earthy taste of black gram, the zest of green chilies, and the tang of amchur (dried mango powder) for a unique culinary experience. Perfect for a hearty lunch, Chole Pindi is typically served with Ajwain Poori, Boondi Raita, or a warm serving of sweet Halwa. With its blend of spices and textures, this dish is sure to become a favorite at the table!
Ingredients for Chole Pindi Recipe (Serves 4)
| Ingredient | Quantity |
|---|---|
| Black gram (kala chana) | 1 cup (soaked overnight) |
| Cardamom | 2 whole pieces |
| Onion (finely chopped) | 1 medium-sized |
| Cinnamon | 1 stick (about 1 inch) |
| Ginger (finely chopped) | 1 inch |
| Green chilies | 2 (slit lengthwise) |
| Tomato puree | 1/2 cup |
| Turmeric powder | 1/2 teaspoon |
| Pomegranate powder (Anardana) | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Amchur (dried mango powder) | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Oil or ghee | 2 tablespoons |
| Salt | To taste |
| Ginger (thinly sliced) | 1 inch |
| Lemon | 1 (juiced) |
Preparation Time: 500 minutes
Cook Time: 120 minutes
Total Time: 620 minutes
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions for Chole Pindi Recipe
Step 1: Cooking the Black Gram (Kala Chana)
To start, rinse the soaked black chickpeas (kala chana) thoroughly. In a pressure cooker, add the black gram along with enough water to cover them and a pinch of salt. Close the lid of the cooker and cook on medium heat for about 4-5 whistles. Once the pressure cooker has cooled down, release the steam naturally. Open the lid and set the cooked black gram aside.
Step 2: Preparing the Spices and Base
In a large pan or kadai, heat oil or ghee on medium heat. Once hot, add finely chopped onions, ginger, and green chilies to the pan. Sauté these ingredients until the onions become soft and translucent. Stir occasionally to avoid burning.
Next, add the tomato puree along with turmeric powder, coriander powder, garam masala powder, amchur, red chili powder, cardamom, and cinnamon stick. Cook the mixture for 7-8 minutes, stirring frequently until the tomatoes soften and the oil begins to separate from the masala (spice mix).
Step 3: Adding the Cooked Black Gram
Now, add the cooked black gram to the pan with the spice mixture. Stir everything together to coat the gram evenly with the spices. Cover the pan and let it cook for 5 more minutes to allow the flavors to meld together.
Step 4: Garnishing and Serving
Once the cooking is done, turn off the heat. Garnish the Chole Pindi with freshly chopped ginger, green coriander leaves, and a squeeze of lemon juice for a fresh zing.
Step 5: Serving Suggestion
Chole Pindi is best served with Ajwain Poori (carom seed flatbread), Boondi Raita (yogurt with crispy gram flour balls), and a sweet touch of Atta Halwa (whole wheat flour dessert). These accompaniments balance the spices in the Chole Pindi and create a perfect meal for lunch or dinner.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 200-250 kcal |
| Protein | 12-15 g |
| Carbohydrates | 30-35 g |
| Fat | 6-8 g |
| Fiber | 6-7 g |
| Sodium | 200-250 mg |
Chole Pindi is a rich, flavorful dish that can easily be the star of your meal. The simplicity of ingredients combined with the depth of spices creates a balanced dish perfect for vegetarian diets. Whether you’re serving it for a family gathering or a special occasion, Chole Pindi is sure to impress. Enjoy it with your favorite flatbreads or rice for a comforting, home-cooked meal.
