Pindi Chole

Ingredients:

1 cup water
Chickpeas (canned, optional)
1 tsp baking soda
1 tsp turmeric powder
1 ct tea bag
2 tsp cumin seeds
7 - 8 pcs cloves
12 - 15 pcs whole black pepper
4 - 6 pcs cinnamon sticks (1 inch)
3 pcs black cardamom
1 pcs nutmeg (small)
1 tsp cumin powder
3 - 5 pcs cardamom
3 - 4 tbsp anardana
2 tbsp oil
2 ½ tsp ginger & garlic paste
1 tomato (medium, sliced)
1 tbsp coriander powder
5 tbsp turmeric powder
5 tbsp red chili powder
1 tsp black salt
1.5 tbsp tamarind sauce
1 pinch kasuri methi

Instructions:

1) In a bowl, add rinsed chole and water for soaking them.

2) Another option is to pop a can of chickpeas in a bowl and add more water if needed. Don’t forget to rinse and clean the canned chickpeas.

3) After the chole are properly soaked, place them (along with water) in a cooking pot.

4) Add baking soda, turmeric powder, teabag and cover the lid.

5) Cook the chole until they are tender.

6) Remove the teabag from the cooking pot.

7) Separate the water from chole and save it for later use.

8) Heat up a pan on medium flame and add cumin seeds, cloves, whole black pepper, cinnamon sticks, black cardamom, nutmeg, cumin powder, cardamom, and anardana.

9) Roast all the added spices for the flavors to pop.

10) In a blender, add all the roasted spices and blend to fine powder.

11) Heat up a pot on medium flame and add oil, ginger & garlic paste.

12) Give it a quick stir and add a sliced tomato. Stir well.

13) Add coriander powder, turmeric powder and mix well.

14) Add red chili powder, chole and mix well.

15) Add the blended spices, chole water and give it a quick stir.

16) Add black salt, tamarind sauce and mix well.

17) Bring it to boil and while it's boiling , add kasuri methi and mix well.

18) Cover the lid and let it cook for 5 minutes on medium flame.

19) The Pindi Chole is now ready to serve.

Ingredients

 1 cup water
 Chickpeas (canned, optional)
 1 tsp baking soda
 1 tsp turmeric powder
 1 ct tea bag
 2 tsp cumin seeds
 7 - 8 pcs cloves
 12 - 15 pcs whole black pepper
 4 - 6 pcs cinnamon sticks (1 inch)
 3 pcs black cardamom
 1 pcs nutmeg (small)
 1 tsp cumin powder
 3 - 5 pcs cardamom
 3 - 4 tbsp anardana
 2 tbsp oil
 2 ½ tsp ginger & garlic paste
 1 tomato (medium, sliced)
 1 tbsp coriander powder
 5 tbsp turmeric powder
 5 tbsp red chili powder
 1 tsp black salt
 1.5 tbsp tamarind sauce
 1 pinch kasuri methi

Directions

1

1) In a bowl, add rinsed chole and water for soaking them.

2

2) Another option is to pop a can of chickpeas in a bowl and add more water if needed. Don’t forget to rinse and clean the canned chickpeas.

3

3) After the chole are properly soaked, place them (along with water) in a cooking pot.

4

4) Add baking soda, turmeric powder, teabag and cover the lid.

5

5) Cook the chole until they are tender.

6

6) Remove the teabag from the cooking pot.

7

7) Separate the water from chole and save it for later use.

8

8) Heat up a pan on medium flame and add cumin seeds, cloves, whole black pepper, cinnamon sticks, black cardamom, nutmeg, cumin powder, cardamom, and anardana.

9

9) Roast all the added spices for the flavors to pop.

10

10) In a blender, add all the roasted spices and blend to fine powder.

11

11) Heat up a pot on medium flame and add oil, ginger & garlic paste.

12

12) Give it a quick stir and add a sliced tomato. Stir well.

13

13) Add coriander powder, turmeric powder and mix well.

14

14) Add red chili powder, chole and mix well.

15

15) Add the blended spices, chole water and give it a quick stir.

16

16) Add black salt, tamarind sauce and mix well.

17

17) Bring it to boil and while it's boiling , add kasuri methi and mix well.

18

18) Cover the lid and let it cook for 5 minutes on medium flame.

19

19) The Pindi Chole is now ready to serve.

Pindi Chole
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