Punjabi · serves 2
Pindi Chole
Dark, dry and tangy — no tomatoes, no onions, nothing like everyday chole.
Ingredients
- 2 cups chickpeas, soaked overnight
- 3 tea bags
- 2 tbsp anardana or 1 tbsp amchur
- 2 tsp roasted cumin powder
- 1 tbsp coriander powder
- 1 tsp black salt
- 1 tsp garam masala
- 1 inch ginger, juliennes
- Green chillies
- 3 tbsp ghee
Method
- Pressure cook the chickpeas with tea bags, salt and a pinch of soda — 6 whistles. The tea gives the black colour, not the spices.
- Discard the tea bags, drain, keep some water.
- Dry roast the cumin and coriander powders till they smell strong.
- Ghee in a wide pan, chickpeas in, then all the powders and anardana.
- Fry hard on medium 10 minutes so they dry out and darken. This is a dry dish, not a gravy.
- Ginger juliennes, slit chillies, lemon. Bhature or kulcha.