Rawal Pindi Style Chole Recipe (Punjabi Cuisine)
Description:
Rawal Pindi Style Chole is a flavorful dish where chickpeas (kabuli channa) are cooked with a blend of aromatic spices and ingredients. This dish originates from Rawal Pindi, Pakistan, and is a popular choice for dinner. It features chickpeas simmered in a tangy tomato-onion gravy, infused with a variety of spices, making it an ideal dish for any occasion. For added enjoyment, you can even roll it up in parathas, creating a delicious wrap.
Cuisine: Punjabi
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kabuli Channa (Chickpeas) | 1 cup |
| Onion | 2, finely chopped |
| Tomato | 1, finely chopped |
| Garlic | 5 cloves |
| Ginger | 1/4 inch piece |
| Green Chili | 1, chopped |
| Coriander Seeds | 2 tbsp |
| Pomegranate Seeds (Anardana) | 2 tbsp |
| Cumin Seeds | 1 tsp |
| Cumin Powder | 2 tbsp |
| Red Chili Powder | 2 tbsp |
| Turmeric Powder | 1 tbsp |
| Amchur (Dried Mango Powder) | 1 tsp |
| Garam Masala Powder | 1 tbsp |
| Black Tea | 1 tea bag |
| Ghee (Clarified Butter) | 4 tbsp |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions
-
Soak the Chickpeas:
Begin by soaking the chickpeas (kabuli channa) in 6-7 cups of water for about 6-8 hours or overnight. This helps in softening them and ensures quicker cooking. -
Pressure Cook the Chickpeas:
Drain the water from the soaked chickpeas. In a pressure cooker, add the chickpeas, salt, black tea bag, and enough water to cover them. Cook the chickpeas for about 3 whistles on medium heat. Allow the pressure to release naturally. Once the pressure has cooled down, remove the tea bag and set the cooked chickpeas aside. Take half of the cooked chickpeas and mash them roughly. Keep them aside as well. -
Grind the Spices:
In a pan, dry roast the coriander seeds and pomegranate seeds for a few seconds. Once they are fragrant, remove them from the heat and let them cool down. Once cooled, grind them into a fine powder using a grinder or pestle and mortar. Keep this spice mix aside. -
Cook the Base Gravy:
Heat ghee in a deep pan or kadhai. Add the cumin seeds to the hot ghee and let them splutter for 10 seconds. Add the chopped onions and sauté them until they turn soft and golden brown. In a separate bowl, make a paste by grinding garlic and ginger together. Add this paste to the onions and sauté for another 2 minutes. -
Add the Tomatoes and Spices:
After the ginger-garlic paste has cooked well, add the chopped green chili and cook for 30 seconds. Next, add the chopped tomatoes and cook them until they turn soft and release their moisture. Now, add the turmeric powder, red chili powder, cumin powder, amchur, and garam masala powder. Stir everything well and cook for another minute until the spices are fully integrated. -
Combine Everything:
Now, add the ground coriander and pomegranate seed powder to the pan. Stir it in and mix thoroughly. Add the cooked chickpeas to the pan along with the mashed chickpeas, and stir everything together. Adjust the consistency of the gravy by adding 1 cup of water, and let the dish simmer on low heat for about 5 minutes. -
Final Touches:
Taste the chole and add salt as needed. Once cooked, garnish with freshly chopped coriander leaves. Serve your Rawal Pindi Style Chole hot with spinach raita and puris for a delicious, traditional meal.
Serving Suggestions
Rawal Pindi Style Chole can be served with a variety of accompaniments such as:
- Parathas: A soft paratha makes for a delicious wrap for the chole, enhancing its flavor.
- Puri: A deep-fried puffed bread that pairs perfectly with the rich gravy of the chole.
- Rice: Serve it with basmati rice or jeera rice for a complete meal.
- Raita: Pairing it with a cooling spinach raita helps balance the spicy and tangy flavors.
Enjoy your hearty and flavorful Rawal Pindi Style Chole, packed with protein and spices, perfect for a family dinner or any special occasion.
