Thursday, July 17, 2014

PINDI CHOLE

PINDI CHOLE

Pindi Chole, a dish made of Kabuli Chana (chickpeas) is well-known in Punjabi cuisine.  It is supposed to have originated from Rawalpindi or 'Pindi as it was popularly called in the old undivided Punjab of British India (now part of Pakistan.) Hence, it gets its name. This recipe is adapted from one of my favourite culinary experts, Mrs Nita Mehta.

For the first time, I came across the use of tea leaves tied in a muslin cloth being cooked along with the channa in this recipe. This is supposed to add to the colour of the dish.



Ingredients:
  • Kabuli Channa, (Chickpeas) , 1 cup
  • Channe ki Dal, (Split Bengal Gram), 2 tbsp.
  • Moti Illaichi, (Big Cardamoms), 2
  • Dalchini, (Cinnamon), 1 " stick
  • Tea Leaves, 2 tsp, tied in a muslin cloth OR Tea Bags, 2
  • Soda Bicarbonate, 1/4 tsp
  • Onions, chopped fine, 2
  • Anaardana, (Pomegranate Seeds) Powder, 1 and 1/2 tsp
  • Tomato, large-sized, chopped fine,1
  • Ginger, chopped fine, 1 " piece
  • Green Chilly, chopped fine, 1
  • Garam Masala Powder, 1/2 tsp
  • Dhania (Coriander) Powder, 1 tsp
  • Red Chilli Powder, to taste
  • Channa Masala Powder, 1 tsp
  • Oil, 4 tbsp.
  • Salt, to taste

Method:

Wash the Kabuli Channa and Channe ke Dal and soak together for 6-8 hours or overnight
Drain the excess water, 
Transfer to a pressure cooker, add moti illaichi, dalchini, tea leaves, 1/4 tsp soda bicarbonate and adequate water to cover the channa
Pressure cook for 4-5 whistles or till the channa gets cooked
In a thick bottomed kadhai, heat 4 tbsp of oil. When it gets hot add the chopped onions and saute till it becomes transparent.
Add the anardana powder and cook till the onions become dark brown taking care not to burn them
Add the chopped tomatoes, ginger, and green chilli. Stir fry for 3-4 minutes.
Next, add the dhania powder, chilli powder, and garam masala powder, 
Stir fry till the tomatoes change colour and oil separates
Remove the channa from the cooker, strain it retaining the liquid
Remove tea bags. 
Add the cooked channa to the onion-tomato masala. Add salt and mix well. Stir fry gently for 5-7 minutes.
Add channa masala powder and check for salt. Add only if required. Add the channa liquid and cook for 15-20 minutes on medium flame till the liquid partly evaporates
Transfer to a serving bowl
Serve garnished with onion rings, green chillies, and tomato wedges.