Well nearly. This has been my policy all my life. I am a hardcore food lover, and a chola person at that. There was a time my mom used to wonder whether I was exchanged in the hospital. There was a running joke that I belonged to a Punjabi parents- because my palate was mostly Punjabi food- Chola, dal makhani, paneer, nan! Well, it was also because I don’t resemble either of my parents (well, that’s not of importance here .)
So coming back to Pindi Channa- Pindi Channa also known as the Rawalpindi chole masala is a dry dish with the spices and sauce very lightly coating the channa. The tea leaves added while cooking the chick peas gives it a rich and earthy color adding a unique flavor to this. there is a subtle taste of all the spices, accompanied by the delightful burst of flavour of the pomegranate powder.
I love cooking this dish for dinner to! The best part of this Pindi Chana dish is you don’t have to chop anything. Just use masalas and you are sorted. I am forever quite happy when I am feeling lazy to chop any veggie’s I soak the chola. Thankfully this dish didn’t require me to cut any. It’s quite simple even bachelors can make them.
Every house in Punjab and Pind will have it’s unique recipe, every house will have a secret hidden in it, hence this dish is unique. No two people can make this dish same! So here’s my take on this iconic, droolworthy dish!
For the tempering/Masala:- •2 tbsp refined oil/ghee ( I used ghee) •3 tbsp ginger-green chilli paste •1 tbsp ajwain •1 tbsp besan (chick pea flour) •½ t/s red chili powder (you can put more if more spice required) •2 tbsp coriander powder (dhaniya) •a pinch of asofoetida (hing) •1 tbsp garam masala powder •3 tbsp chole masala powder ( I make mine at home) •1 t/s dry mango powder (amchur) •1 tbsp dry pomegranate seed powder (anardana) •1 tbsp fennel seed powder •few chopped coriander sprigs . Julienne ginger nearly 1 inch •½ lime juice •salt/ black salt as per taste Boiled potato to add- if wanted
Now what to do? (Don’t look lost with the list, it’s simple.)
1.Very important -soak chickpeas overnight (if not then 6hrs minimum) in tea water. That is boil water, add half of the tea leaves or 1 bag of tea and soak in it. Boil chickpeas with the spices mentioned above and the remaining tea bag and salt. Pressure cook until 4 whistles Or until tender.
2.Drain the water from chickpeas but don’t discard it. Discard the tea bags and all spices.
Tempering Pindi Chana:
3.Take a small pan Or vessel. Add ghee to it. Keep on low heat. Once oil is hot add ajwain and sugar and besan. Slightly toast the besan say Saute for 30 secs. Now add the ginger-chilli paste and keep stirring.
4.After a minute add all the powdered spices except the anardana and garam masala. Stir all nicely for a minute.
5.Now add boiled chickpeas to it. Combine all nicely. Add salt for seasoning.
6. Now put the ginger, anardana and garam masala on top of the mixed chick pea. In a separate vessel, heat up the remaining ghee and when it is smoking hot, pour it over the masala and julienned ginger. Cover.
7.Allow this to cook for another 5 to 7 mins on low heat. Lastly add lemon juice and stir nicely.
8.Just taste and check if seasoning required. Add more salt Or spices if required. Switch off the gas. Before serving garnish with coriander leaves. Serve pindi chana hot with rotis, purees Or BHATURAS.
To note:- Adding tea bags or amla gives nice color so do add them while boiling chole. Ensure heat is on low mode else the spices might burn. the recipe does not have onions/garlic and tomatoes added to it hence its dry unlike punjabi chol, onions are served in raw form.
<p>In a nutshell I am either wildly naive or dangerously intelligent. My pen does my talking, my tongue does the listening. Food is my religion, travel is my bible, I stay in touch with my feminine side, while being a tough nut.</p>