Pindi Chole
| Servings |
| 4servings |
|
|
Ingredients
- 5 – 6tsp tomatoes ginger, chopped1 paste
- 4 – 5 Bay LeafCloves1
- 1 Cinnamonsmall stick broken into small pieces
- 2tsp Chole Masala
- 1 – 2tsp chili powderRed
- 1tsp seedscumene
- 3 – 4tsp Ghee
- 1tsp oil
- 2tsps Tea leaves(or 1 Tea bag)
Instructions
- Soak the Chole/Chana overnight.
- In a pressure pan/cooker add Chole, about 4-5 cups of water, 1 tsp Ghee, salt and tea leaves tied in a muslin cloth.You can also use a tea bag. The tea leaves give a nice dark brown colour to the Chole.
- It takes about 35-40 minutes after one whistle for the Chole to cook nicely.
- Heat 2 tsp Ghee +1 tsp oil (oil is my addition to the original recipe) in a wok/Kadai.
- Add the cumene seeds u2013 cloves-bay leaf and cinnamon and fry for 1-2 seconds.
- Add the ginger paste- Chole masala-chilipowder and immediately add the tomatoes.
- Cook the tomatoes nicely till they become mushy~ 5 minutes.
- Remove the Tea bag from the Chole and add the Chole along with the water to the tomatoes. Add salt, Adjust the water consistency to your liking and cook covered for 10-15 minutes on low flame.
- Serve hot with Paratha, Naan, Roti,Rice.
- Cook Chole 1-2 hours before serving, so that they soak in all the spices.
Recipe Notes
Pindi Chole with Ajwain(Carom seeds) Paratha