Rawal Pindi Chole

Pindi Chole got its name from the place of its origin in Rawalpindi city , now in  Pakistan .Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with Baturas. This Chole is a dry dish, where the Chole are coated very lightly with the gravy.

Ingredients

For Boiling chickpeas

Dried white Chickpeas/ kabuli chana                1 cup

Tea bags                                                       2 no.

Black cardamoms                                           1 no

Cloves                                                           2 no

Crushed green cardamoms                              1 no

Cinnamon                                                      1 no.

Water                                                            2 cups

Salt                                                               To taste.

For Masalas 

cumin seeds                                                   1 teaspoon

ginger    paste                                                1 tablespoon

Amchur powder (dried mango powder)             1 tsp.          

Red chili powder                                             1 tsp.

Coriander powder                                           1 tsp.
Chenna masala powder                                   1tbsp.                                          

Dried pomegranate seeds                                1 teaspoon

Seasoning 

Oil                                                                 1 Tsp

Bay leaves                                                     1 no.

Grated ginger                                                 1 tsp.

Thinly sliced green chilies                                1 tsp.

Cumin seed                                                    1/4 tsp.

Finely chopped tomato                                     1 no.

For Decoration 

Melted ghee                                                   1 tsp.

Chopped coriander leaves                               1 tbsp.

Method:

• Wash the Kabuli chana and soaked overnight.
• Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
• Place the chickpeas in the pressure cooker, with the water& masala potli, and cook for 2 whistles.
• Strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
• Heat the oil in a pan, add the all seasoning items, fry for few minutes.
• Now add the dried mango powder (Amchur powder)red chili powder, coriander powder, Chenna masala powder and dried pomegranate seeds and fry for 3 minutes.
• Now add the reserved water and cook till the oil separates from the gravy.
• Add the kabuli chana
• Cook till the chole is completely dry.
• Serve hot and garnished with ghee and coriander leaves.