Dry Pindi Chana
This classic North Indian recipe is very simple to cook with amalgamation of right quantity of spices which only add rich flavour to this dish.The dark colour of the kabuli chana is formed by adding tea leaves which also give a nutty falvour to this dish.Whats amazing about this chole recipe is that it is made without onion garlic.
Ingredients
For Black Chole
- 2 cups Chickpeas or Kabuli Chana (overnight soaked in a pinch of soda)
- 1 Tea Bag or 2 tbs Black Tea Powder (tied in a muslin cloth)
- Water (enough to soak the chickpeas)
- Salt to taste
For Tadaka
- 2 tbsp Ghee
- 1½ pcs Tomatoes (chopped)
- ½ bulb Ginger (chopped & julienned)
- 3 Green Chillies (slit)
- ½ cup Fresh Coriander (chopped)
- ½ Lemon Juice
All The Masalas
- 3 tsp Chole Masala
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Tumeric Powder
- 1 tsp Black Salt
- ½ tsp Cumin Powder
- 1 tsp Chaat Masala
- 1 tsp Amchur Powder or Mango Powder
Instructions
Step1
- Take a pressure cooker add two cups overnight soaked chickpeas, add water enough to soak the chickpeas.Now add 1 tea bag or 2 tea spoon of black tea powder tied in a muslin cloth.Add one tsp salt.Now let it cook upto 5-6 whistles.
Step 2
- Take a small bowl and add all masalas one by one and mix it well.
Step 3
- Take a pan add 2 tbsp ghee let it melt on a medium flame,add chopped ginger,slit green chilies ,julienne ginger and chopped tomatoes saute it for a while.Now add bowlful of masalas and saute it for a while.Add fresh coriander and cooked chickpeas saute it for 5 minutes on a medium flame.Serve it with lemon.
