Pindi chole

Pindi Chole is a very popular Punjabi dish. This is almost a dry  dish with chick peas or chole nicely coated with spices and can be eaten with poori or roti.

What you need for Pindi Chole :

• Chana - 2 cups
• Onion - 2
• Tomato- 1
• Ginger Garlic Paste -1 tbsp
• Ajwain -1/4 tbsp
• Shahi Jeera -1/4 tbsp
• Cumin Seeds-1/4 tbsp
• Maize -1/4 tbsp
• Cinnamon Sticks -2 inch piece
• Coriander Seeds -1 tbsp
• Black Pepper -1/2 tbsp
• Cloves -3 no
• Nut Meg Powder -Pinch
• Cardamom -3 no
• Dried pomegranate seeds -1 tbsp
• Turmeric 1/4 tbsp
• Tea bag - 1 sachet or 1 tbsp tied in a muslin cloth
• Chilly Powder 1 tbsp
• Hing -Pinch
• Black Salt -1/4 tbsp
• Tamarind Juice -2 tbsp
• Kasoori Methi -1/2 tbsp
• Mint Chopped-few
• Coriander Chopped -few 
• Salt to taste

The preparation method:

• Soak the chana over night.Take a pressure cooker, add chana ,tea bag ( or tea powder tie in a muslin cloth) , water, turmeric, salt and cook this till chana is tender. 
• Take a pan and add dried pomegranate seeds, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain . Slowly dry roast these ingredients, and put it into the blender and make a powder.
• Heat oil in a pan. Fry onion then add ginger garlic paste, tomato, cook this till tomatoes are soft, 
• Add chilly powder, hing,and the grounded powder.Saute it for 2 minutes in a slow flame and add cooked  chana, salt and black salt, mix it and put the lid on. Let it cook for 10 minutes,
• Then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander. Cook this 2 minutes then switch off the flame. 
• Serve this yummy dish with Poori or Chapatti.