Pindi Chole/Pindi Chana Masala - black gram urad dal

Ingredients

6-7 servings

1. 1 cup Kabuli Chana/ Chickpeas
2. 4 tbsp Mustard Oil
3. 1 cup Onion Finely chopped
4. 1 inch Ginger Finely chopped
5. 1 cup Tomato, finely chopped
6. 2 Green Chillies, finely chopped
7. 1/2 tsp Turmeric Powder
8. 1-2 tsp Kashmiri Red Chilli Powder – adjust
9. to taste Salt
10. 1 Black Tea Bag/ 2 cups brewed black tea
11. 1-2 tsp Tamarind Paste – adjust
12. 2 tbsp Fresh Coriander leaves, chopped
13. For Masala-
14. 1.5 tbsp Coriander Seeds
15. 1 tbsp Anardana (dried pomegranate seeds)
16. 1/2 tbsp Cumin Seeds
17. 1/4 tsp Fenugreek Seeds
18. 5-6 dried red chilies
19. 4-5 Cloves
20. 1/4 teaspoon peppercorns
21. 1 black Cardamom
22. 1/2 inch Cinnamon

Steps

40 mins

1. Clean chana and soak it in 4 cups of water for 8 hours or overnight

   

    

    
2. Drain the water and add the chana to pressure cooker.If you have tea bags then add it along with 4 cups of water or add 2 cups of brewed black tea and 2 cups water to pressure cooker.Add salt and mix well

   

    

    
3. Pressure cook until chana is completely softened and yet retains it's shape. Keep it aside.While chana is cooking, lets prepare the spice powder for the gravy. Add all the ingredients mentioned under Masala to a pan.

   

    

    
4. Dry roast the spices over low medium heat until aromat. Allow to cool completely

   

    

    
5. Ground all the spices to fine/coarse powder and keep it aside

   

    

    
6. Heat oil in a pan

   

    

    
7. Add onion to the pan

   

    

    
8. Saute until onions are translucent

   

    

    
9. Add ginger, tomato and green chilli

   

    

    
10. Saute until tomatoes are tender and mushy.

    

     

     
11. Add ground spice powder.

    

     

     
12. Add turmeric powder and red chilli powder and mix well for 2 minutes. Sprinkle water if the masala is too dry.

    

     

     
13. Now add cooked chana along with the water in which it was boiled. Discard the tea bag if you have used it in first place. Mash few chana using the back of a ladle, this will add texture to the curry.

    

     

     
14. Check for seasonings, add water if required.

    

     

     
15. Simmer and cook for 10-12 minutes over medium heat.

    

     

     
16. Add tamarind paste and mix well. If you feel tamarind paste will increase tangy level of the curry, skip it or reduce the quanity

    

     

     
17. Simmer and cook for another 5-6 minutes.Garnish with fresh coriander and ginger julienne. Serve hot with roti, kulcha or naan

    

     

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