Pindi Chole ( No Onion,no garlic)

Chickpeas/ Garbanzo beans are also known as chole. Eating chickpeas regularly can help manage weight, boost intestinal health,reduce the risk of developing type 2 diabetes and many more… So Pindi Chole is a simple and delicious dish to include in your menu. There are times when we want to avoid onion and garlic in our food, may be due to religious or lazy 😉 reasons… So this is the perfect recipe without any mess of grinding/ roasting of masalas. It satisfy the needs of vegan/ vegetarian/ jain food. Pindi chole can be paired with parathas, jeera rice, kadhi to make a complete meal.

Traditionally, whole spices are tied up in muslin cloth to make a bag and added to the chickpeas at time of boiling, so they are easier to remove later. This whole spice bag gives all flavours and aroma to chickpeas at time of boiling making it more delicious in every bite. In this recipe, I have not used readymade chole masala pack. All spices used are readily available in our pantry. One that is different is amchur powder also known as dry mango powder. It is easy available in Indian store and is needed for many other dishes.

There is a detailed recipe for Chole -Bhature on my blog. Click Here 

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INGREDIENTS:

For Spice bag

• 1-inch Cinnamon stick
• 1 Black Cardamom
• 2-3 Green Cardamom
• 4- 5 Cloves
• 1 bay leaf
• 2 tsp tea leaf
• Thin cloth (muslin) to tie them up.

Other Ingredients

• 2 Cup Garbanzo beans-soaked in water overnight, drain the excess water
• 1 tsp Cumin Seeds
• 1 tsp Ajwain seeds
• 2 Green Chilies-slit
• 1 tsp crushed green chilies
• 1-inch Ginger root-grated
• 1/2 tsp turmeric powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala Powder
• 1 tsp cumin powder
• 1 tsp dry Coriander Powder
• 1 tsp dry Mango Powder
• Salt ( use table salt and black salt both) as per taste
• 1 tbsp kasuri methi/  dried fenugreek  leaves
• 1 1/2 tbsp Cooking Oil

Method

• Prepare the whole spice bag: In a muslin cloth keep all whole spices as bay leaf, black and green cardamom, cinnamon stick,cloves and tea leaf. Tie a knot by securing all loose sides.
• Chickpeas should be soaked in water for at least 5-6 hours for best results. Drain the soaked water.
• In a pressure cooker, add drained chickpeas and 3 cups of water. Remember to add the whole spice bag in cooker. Close the lid and take 4-5 whistles on medium heat.

• Don’t be in a hurry to open, let all pressure release slowly and give proper stand by time before opening.
• See the beautiful dark color and aroma of your chickpeas and check by pressing them. It should be soft and moist from inside for properly cooked beans.
• Drain the excess water of beans in a bowl for latter use. It has all aroma of whole spices which we will add for getting the consistency of our dish as required.
• Now in same pan on boiled chickpeas, add on top all your dry spices. I have used turmeric powder,red chili powder,coriander powder, cumin powder, garam masala powder, and very important amchur/ dry mango powder. Use table salt and black salt as per taste.
• Close the lid, so it stays warm.

• In another small pan prepare the tadka. Heat oil in a pan on medium to low flame.
• Add cumin seeds followed by ajwain seeds, let them splutter on low flame.
• Then add crushed ginger, saute till raw smell goes away.
• Add split green chilies and crushed/ finely chopped green chilies.
• Cook for 5-10 seconds and put off the flame.

• Final stage towards your delicious pindi chole. Carefully pour this tadka on bed of dry spices and cooked beans.
• Start cooking on medium heat.
• With help of spatula mix everything well.
• Pour some of the whole spice water and keep for later use. (See Tips section)
• Add kasuri methi/ dry fenugreek leaves by crushing between your palms. This releases more aroma to dish.
• Lower the heat and cook until water is reduced completely. Keep stirring in between.
•  Water has reduced completely and pindi chole are well coated in masala. Switch off the heat and serve hot.

Garnish with cilantro leaves and serve hot 

 

Tips:

• Chickpeas should be soaked in enough water for at least 5-6 hours.
• Reserve whole spice water drained for later use.
• Pindi chole tend to become dry on cooling. So if you have to serve after 2-3 hours of cooking them then add spice water and cook till warm before serving.