Pindi Chole Masala
This is a hearty and flavorful Pindi Chole Masala, a classic chickpea curry from Punjab. It's a saucy, satisfying dish that's great for lunch or dinner with flatbreads.
Ingredients
- 1.5 cups dried chickpeas
- 4 black tea bags
- 1.5 teaspoons baking soda
- 4 tablespoons ghee or vegetable oil
- 2 medium onions
- 4 cloves garlic
- 1.5 inches fresh ginger
- 2 green chilies
- 0.75 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 0.75 teaspoon cumin powder
- 0.75 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.75 teaspoon dry mango powder (amchur)
- 0.25 teaspoon black salt (kala namak)
- 1.5 teaspoons cumin seeds
- 1.5 teaspoons dried fenugreek leaves (kasuri methi)
- 1 large tomato
- 1 cup water
- 0.75 teaspoon salt
- 4 tablespoons fresh cilantro leaves
- 1 inch fresh ginger
- 2 green chilies
- 2 lemon wedges
Instructions
- Wash 1.5 cups dried chickpeas thoroughly. Place them in a large bowl, cover with plenty of water, and soak overnight or for at least 8 hours. The chickpeas will expand significantly.
- Drain the soaked chickpeas. Transfer them to a pressure cooker. Add 4 black tea bags and 1.5 teaspoons baking soda to the chickpeas. Pour in enough fresh water to cover the chickpeas by about 2 inches.
- Cook the chickpeas in the pressure cooker for 5-6 whistles (approximately 15-20 minutes on Instant Pot, set to high pressure with natural release), until they are very tender but still hold their shape. Once cooked, remove the tea bags and drain the chickpeas, reserving 0.5 cup of the cooking liquid.
- While the chickpeas are cooking, prepare the other ingredients. Peel and finely dice 2 medium onions. Peel and finely chop 4 cloves garlic. Peel and finely chop 1.5 inches fresh ginger. Thinly slice 2 green chilies.
- Wash and finely chop 1 large tomato.
- Heat 4 tablespoons ghee or vegetable oil in a large heavy-bottomed pan or pot over medium heat. Add 1.5 teaspoons cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the finely diced 2 medium onions to the pan. Cook for 8-10 minutes, stirring occasionally, until the onions turn golden brown.
- Stir in the finely chopped 4 cloves garlic, finely chopped 1.5 inches fresh ginger, and thinly sliced 2 green chilies. Cook for another 2 minutes until fragrant.
- Reduce heat to low. Add 0.75 teaspoon turmeric powder, 1.5 teaspoons coriander powder, 0.75 teaspoon cumin powder, 0.75 teaspoon garam masala, 0.5 teaspoon red chili powder, 0.75 teaspoon dry mango powder (amchur), and 0.25 teaspoon black salt (kala namak). Cook the spices for 1 minute, stirring constantly, making sure they don't burn.
- Add the finely chopped 1 large tomato to the pan and mix well with the spices. Cook for 5-7 minutes, pressing the tomatoes with the back of your spoon, until they soften and the oil starts to separate from the masala.
- Stir in the cooked and drained chickpeas along with the reserved 0.5 cup chickpea cooking liquid and 1 cup fresh water. Add 0.75 teaspoon salt. Bring the mixture to a simmer.
- Cover the pan and let the Pindi Chole Masala simmer gently for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally to prevent sticking.
- In the last 5 minutes of cooking, crush 1.5 teaspoons dried fenugreek leaves (kasuri methi) between your palms and add them to the chole. Mix well.
- For garnish, finely chop 4 tablespoons fresh cilantro leaves, thinly slice 1 inch fresh ginger into matchsticks, and thinly slice 2 green chilies.
- Transfer the Pindi Chole Masala to a serving bowl. Garnish generously with the chopped 4 tablespoons fresh cilantro leaves, sliced 1 inch fresh ginger, and sliced 2 green chilies. Serve hot with 2 lemon wedges on the side for squeezing.