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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the 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 the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
