Chole Pindi Recipe (Spicy Chickpea Curry)
Chole Pindi is a delightful North Indian dish characterized by its rich flavors and aromatic spices. This spicy chickpea curry, made from kala chana (brown chickpeas), is a staple in many households and is perfect for a hearty lunch or dinner. Pair it with phulka or steamed rice, and you have a complete meal that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup, soaked overnight |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Onion | 1, finely chopped |
| Cinnamon Stick (Dalchini) | 1 stick |
| Ginger | 1 inch, finely chopped and more for garnish |
| Green Chillies | 2, slit |
| Homemade Tomato Puree | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Anardana Powder (Pomegranate Seed Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) or Lemon Juice | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Sunflower Oil or Ghee | For cooking |
| Salt | To taste |
| Ginger | 1 inch, thinly sliced |
| Lemon | Wedges, to serve |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 10g |
| Carbohydrates | 45g |
| Dietary Fiber | 12g |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 500 |
| Cooking | 120 |
| Total | 620 |
Instructions
To begin making the Chole Pindi, we will first focus on preparing the soaked kala chana. In a pressure cooker, add the soaked chickpeas along with a pinch of salt and enough water to cover them. Cook the chickpeas on medium heat for about 3-4 whistles, or until they are soft and easily mashable between your fingers. This step is crucial for achieving the right texture, so take care not to overcook them.
While the chickpeas are cooking, we can prepare the flavorful masala. In a heavy-bottomed pan, heat a teaspoon of sunflower oil or ghee over medium heat. Once hot, add the finely chopped onion, ginger, and slit green chillies. Sauté them until the onions turn golden brown and fragrant.
Next, add the homemade tomato puree to the pan, along with the turmeric powder, coriander powder, garam masala powder, anardana powder, amchur powder, and red chilli powder. Stir everything together, allowing the tomatoes and spices to blend and cook for a few minutes until the mixture thickens and the oil starts to separate from the masala.
Once the masala is ready, it’s time to incorporate the cooked kala chana. Add the cooked chickpeas to the masala and mix well, ensuring that the chickpeas are well-coated with the spices. Cover the pan and let it simmer for about 5 minutes, allowing the chickpeas to absorb the rich flavors of the masala.
After simmering, turn off the heat and stir in the chopped coriander leaves for a fresh burst of flavor. Transfer the Chole Pindi to a serving bowl, garnishing with thinly sliced ginger and a squeeze of lemon for added brightness.
Serve this delicious Chole Pindi alongside warm phulka or steamed rice for an exciting and satisfying lunch meal that embodies the vibrant essence of North Indian cuisine.
Enjoy your cooking adventure and the delightful flavors of Chole Pindi!
