PINDI CHHOLE
INGREDIENTS
FOR PRESSURE COOKING:
1 CUP CHANA / CHICKPEA
2 TEA BAGS
1 INCH CINNAMON / DALCHINI
1 BAY LEAF / TEJ PATTA
3 PODS CARDAMOM / ELAICHI
4 CLOVES / LAVANG
¼ TSP BAKING SODA
½ TSP SALT
3 CUP WATER
FOR CURRY:
3 TSP OIL
2 TBSP CHHOLE MASALA
1 BAY LEAF / TEJ PATTA
1 ONION, FINELY CHOPPED
1 TSP GINGER GARLIC PASTE
1 CHILLI, SLIT
2 TOMATO, FINELY CHOPPED
½ TSP SALT
2 TBSP CORIANDER, FINELY CHOPPED
FOR TEMPERING:
1 TBSP GHEE / CLARIFIED BUTTER
1 CHILLI, SLIT
1 INCH GINGER, JULIENNE
¼ TSP KASHMIRI RED CHILLI POWDER
INSTRUCTIONS
1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL AND SAUTE 1 BAY LEAF.
2. FURTHER ADD 1 ONION FOLLOWED BY 1 TSP GINGER GARLIC PASTE AND 1 CHILLI.
3. SAUTE WELL UNTIL THE ONIONS TURN GOLDEN BROWN.
4. NOW ADD CHHOLE MASALA.
5. SAUTE ON LOW FLAME UNTIL THE SPICE POWDER TURN AROMATIC.
6. FURTHER ADD 2 TOMATO AND SAUTE WELL.
7. COOK UNTIL THE TOMATOES TURN MUSHY AND OIL IS SEPARATED.
8. NOW ADD COOKED CHANA AND ½ TSP SALT.
9. FURTHERMORE, COVER AND SIMMER FOR 15 MINUTES.
10. ALSO ADD 2 TBSP CORIANDER AND MIX WELL.
11. FINALLY, ENJOY PINDI CHOLE WITH ROTI OR BHATURA.