5 from 24 votes
Pindi Chole | Pindi Chana
Pindi Chole is a spiced chickpea dish using soaked or canned Kabuli chana cooked with whole spices including cloves, cardamoms, cinnamon, bay leaf, and tea or amla for a distinct flavor. The chickpeas are simmered until tender, then cooked with ginger-garlic and a blend of ground spices like red chili, coriander, garam masala, chole masala, and dry mango powder for a slightly tangy, savory result. This dish highlights traditional Indian seasoning and layered spices applied in tempering.
Prep Time
8 hrs 20 mins
Cook Time
10 mins
Total Time
8 hrs 30 mins
Servings:
3
Calories:
420 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For soaking chickpeas
- 250 grams chickpeas kabuli chana) or 1.25 cups dried chickpeas or 3.5 to 3.75 cups canned chickpeas, dried white
- 3 cups water - for soaking chickpeas
For cooking chickpeas
- 3 cloves
- 2 ticks cinnamon - each of 1 inch
- 2 black cardamom
- 2 green cardamom
- 2 tej patta (Indian bay leaf)
- 1 black tea bag or 3 to 4 dried amla (Indian gooseberries) pieces
- 1 teaspoon black salt
- 3 cups water
For making pindi chole
- 2 tablespoons neutral cooking oil any neutral oil, generic cooking oil
- 3 teaspoons ginger garlic paste or crushed ginger-garlic
- ½ teaspoon red chili powder or cayenne pepper or add as required
- 2 teaspoons coriander powder (ground coriander)
- 1 teaspoon garam masala
- 2 to 3 teaspoons chole masala (chana masala powder)
- 1 teaspoon dry mango powder (amchur powder)
- salt as required
- 1 teaspoon lemon juice or add as required, optional
Instructions
For cooking chickpeas
- Rinse a few times and then soak the chickpeas in water for 8 to 9 hours or overnight.
- Boil the soaked chickpeas with the whole spices, black salt, water and tea bag in a pressure cooker for 10 to 15 minutes. If the chickpeas are not cooked completely then pressure cook them for a few more minutes.
- You could also tie all the spices in a muslin and make a bouquet garni and add it to the chickpeas.
- Drain all the water from the cooked chickpeas. Remove and discard the spices and tea bag.
Cup of Yum
For making pindi chole
- In a pan heat oil and saute the crushed ginger-garlic or ginger-garlic paste.
- Sauté for some seconds until the raw aroma of the ginger-garlic disappears.
- Make sure the heat is low or you can switch off the heat. Then add all the ground spice powders - red chilli powder, coriander powder, dry mango powder, garam masala powder and chana masala powder.
- Mix well and sauté the ground spice powders for a minute on a low heat. Take care not to burn the ground spices.
- Add the cooked chickpeas and mix it well with the masala.
- Add salt and check for seasoning. Adjust the seasoning if required by adding more salt or powdered spices.
- Let the chickpeas cook for 5 to 7 minutes in the masala on a low heat. Stir at intervals.
- Lastly, add lemon juice to the chickpeas and mix it well. Instead of adding lemon juice at this step, you can also serve lemon wedges with pindi chana.
- Serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri, paratha, kulcha or even roti.
Notes
- If using canned chickpeas, rinse them well before cooking to remove canned flavor and starch.
- Spice levels can be adjusted by increasing red chili and chole masala powders for more heat.
- Tea bags or dried amla add a distinctive taste but can be omitted if undesired.
- Chickpeas can be cooked in a pressure cooker, Instant Pot, or stovetop pot, using similar water amounts.
- For tangier flavor, increase dry mango powder or use dried pomegranate seeds powder as an alternative.
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
57g
(19%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Sodium
1191mg
(50%)
Potassium
783mg
(17%)
Fiber
18g
(72%)
Sugar
9g
(18%)
Vitamin A
170IU
(3%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
5mg
(6%)
Vitamin E
5mg
Vitamin K
10µg
Calcium
126mg
(13%)
Vitamin B9 (Folate)
465µg
Iron
6mg
(33%)
Magnesium
105mg
(26%)
Phosphorus
313mg
Zinc
3mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1191mg | 50% |
| Potassium | 783mg | 17% |
| Fiber | 18g | 72% |
| Sugar | 9g | 18% |
| Vitamin A | 170IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 5mg | |
| Vitamin K | 10µg | |
| Calcium | 126mg | 13% |
| Vitamin B9 (Folate) | 465µg | |
| Iron | 6mg | 33% |
| Magnesium | 105mg | 26% |
| Phosphorus | 313mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.