Flavorful choley prepared by a very interesting method. The recipe has no onion or tomato. It has ginger, garlic and green chilies. I, however, skipped garlic. If you like it, feel free to add it. It has lots of spices. The spices make the chole very flavourful. The recipe has 3 elements adding to the tanginess of this dish. Amchur powder , dried pomegranate seeds and tamarind water. The recipe calls for a “bouquet garni” i.e. a French word for “a bundle of aromatic herbs. Add tamarind water in the end to balance the flavors as per your taste. Tamarind water will cut down the hotness and give an awesome kick to the pindi chole recipe.
If you are fond of tangy and spicy chole, follow the recipe as it is. However, if you don’t like your chole too spicy or you are making it for kids, cut down the red chili powder and ginger as per your liking.
1. Make a potli with the ingredients for bouquet garni i.e. 1 tbsp tea leaves, 1 tbsp cloves, 3 cinnamon sticks, 5 green cardamoms, 3 black cardamoms and 2 bay leaves.
2. In a pressure cooker, add the soaked chholey and the bouquet garni.
3. Add salt to taste.
4. Pressure-cook the chole with the bouquet garni and salt in sufficient water (3-4 cups of water).
5. While the chole boil, prepare the masala mix by mixing together the ingredients for masala mix i.e. 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp amchur powder and pomegranate powder. Mix the spices.
6. Once chole have boiled, drain the water and keep it aside. Take a pan and put the boiled chole in it.
7. Sprinkle the masala mix on the boiled chole.
8. Make tempering. Heat 3 tbsp oil.
9. Add 3 tbsp chopped ginger. Cook for a minute.
10. Add 2 slit green chilies. Cook for 30 seconds.
11. Pour the tempering on the chole.
12. Switch on the flame of the pan and add the water of boiled chole we had kept aside (approximately 1 cup).
13. Add tamarind water as per taste. Let it simmer for 30 minutes. If you want t
14. To thicken the gravy you can mash some chole and add to the gravy.
15. Garnish with 1 tbsp kasuri methi, handful of chopped coriander and a pinch of black salt.
16. Check the consistency and seasoning and serve.
PREP TIME 10 minutes + 8-10 hours soaking time
COOK TIME 30 minutes
TOTAL TIME 10 hours + 40 minutes
For Chole:
For masala mix:
For garnishing:
1. Make a potli with the ingredients for bouquet garn i.e. 1 tbsp tea leaves, 1 tbsp cloves, 3 cinnamon sticks, 5 green cardamoms, 3 black cardamoms and 2 bay leaves.
2. In a pressure cooker, add the soaked chholey and the bouquet garni.
3. Add salt to taste.
4. Pressure-cook the chole with the bouquet garni and salt in sufficient water.
5. While the chole boil, prepare the masala mix by mixing together the ingredients for masala mix i.e. 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp amchur powder.
6. Mix the spices.
7. Once chole have boiled, drain the water and keep it aside. Take a pan and put the boiled chole in it.
8. Sprinkle the masala mix on the boiled chole.
9. Make tempering. Heat 3-4 tbsp oil.
10. Add chopped ginger.
11. Add 2-3 slit green chillies. Cook for 30 seconds.
12. Pour the tempering on the chole.
13. Switch on the flame of the pan and add the water of boiled chole we had kept aside.
14. Add tamarind water as per taste. Let it simmer for 30 minutes
15. Garnish with 1 tbsp kasuri methi, handful of chopped coriander and a pinch of black salt.
16. And serve.
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