Pindi Chole is a very popular Punjabi chole preparation, that is served predominantly with puri and bhatura. It gets it’s name from Rawalpindi (now in Pakistan) from where it originated. Pindi Chole generally has a darker hue than the other chole preparations and it is a dry dish, with only a small quantity of the gravy coating the chana (chickpeas).
During Ramzaan, we daily have Chole in post-fast meals, primarily because chickpeas are a great source of proteins.Pindi Chole has a more elaborate preparation than the traditional Chole Masala. The highlight of the recipe is that the chana is cooked twice.Typical Pindi Chole is made only with chickpeas, but in my preparation I have also used kala chana (black grams). First, boil the chana in a pressure cooker with adequate water, salt to taste, 1-2 tea bags (for dark colour) and little bit of tamarind or amla (for sourness). This should take 25-30 mins on a medium flame. Meanwhile, in a kadhai, add oil and flavour with some whole spices (bay leaves, cloves, green cardamoms, black cardamom). Add finely chopped onions and cook until translucent.Add ginger paste and cook until raw smell goes away. Add the drained chana and season with red chilli powder, garam masala and chana masala (available pre-packaged). If the chana gets too dry, you can add little bit of the chana water that was used for boiling. Cook this for 2-3 minutes and finally garnish with tomato and onion slices, slit green chillies and coriander leaves.
At home for Ramzaan , we usually have pindi chole along with chana dal salad.This is a very simple salad made with chana dal that is soaked overnight. The chana dal is mixed with finely chopped onions, diced tomatoes, chopped cucumber, chopped green chillies, lemon juice and salt to taste.
Pindi Chole can be either had alone or along with any bread preparations (roti, paratha, puri, bhatura etc). So do prepare this in your homes and enjoy it with your family