A classic Punjabi delicacy from Rawalpindi, this dish features tender chickpeas cooked in a tangy and aromatic blend of whole and powdered spices. Its signature dark color and semi-dry texture make it a standout.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
248cal
7gprotein
29gcarbs
Ingredients
1.5 cup Kabuli Chana (dried, soaked overnight for at least 8 hours)
4 cup Water (for pressure cooking)
2 pc Black Tea Bags (or 1 tbsp loose tea in a muslin cloth)
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
0.25 tsp Turmeric Powder
1 inch Ginger (cut into fine juliennes for garnish)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Rinse the dried chickpeas and soak them in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 4 cups of fresh water, tea bags, bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 20-25 minutes until the chickpeas are very soft and mashable.
Allow the pressure to release naturally. Open the cooker, discard the tea bags and whole spices. Reserve the dark, flavorful cooking water.
2
Prepare the Masala Base
Heat ghee or oil in a heavy-bottomed pan (kadai) over medium heat. Add the finely chopped onions and sauté for 7-8 minutes until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Turn the heat to low. Add all the powdered spices: chana masala, anardana powder, amchur powder, coriander powder, cumin powder, Kashmiri red chili powder, and turmeric powder. Stir continuously for 30-40 seconds until fragrant. Be careful not to burn them.
3
Combine and Simmer
Add the cooked chickpeas to the pan along with approximately 1 cup of the reserved cooking water. Add the remaining 0.5 tsp of salt and mix well.
Using the back of your spoon, gently mash about 1/4 of the chickpeas against the side of the pan. This will help thicken the masala naturally.
Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the chickpeas to absorb the flavors of the masala, resulting in a semi-dry consistency.
If the mixture becomes too dry, add a few more tablespoons of the reserved cooking water until you reach the desired consistency.
4
Garnish and Serve
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves.
Gently mix and serve hot. Pindi Chole pairs exceptionally well with bhature, kulcha, naan, or poori.
Servings4
Serving size: 1 cup
373cal
8gprotein
68gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (aged long-grain is best)
1 cup Green Peas (fresh or frozen)
2 tbsp Ghee
1 medium Onion (thinly sliced)
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamoms (lightly crushed)
4 whole Cloves
5 whole Black Peppercorns
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.
