Pindi Chhole with Kulche is an amazing Indian delicacy from Amritsar, made from smaller chickpeas and lots of roasted spices. It can be best combined with Kulcha, an Indian bread, however you can also enjoy the curry with rice, simple chapati, naan or paratha. The dark colour of gravy comes from adding either Amla(indian gooseberry) or black tea while boiling the chickpeas and rest of the flavour comes from dry roasted spices.
Equipment
- pressure cooker
- deep pan
Ingredients
For Chhole Gravy:
- 2 cups of pindi chhole
- 2 tbsp ginger garlic paste
- 1 large onion finely chopped
- 1 medium tomato chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp tamarind paste
- 1/2 tsp mustard seeds
- 1 tsp jaggery powder
- 1 tbsp lemon juice
- 3 tbsp oil to cook
- 1 tsp garam masala
- 1/4 cup boiled black tea 1 tsp water
- Salt to taste
Roasted Spices
- 2 black cardamom seeds
- 2 green cardamom seeds
- 2 medium bay leaf
- 1 tbsp cumin seeds
- 1 tsp cinnamon powder
- 2 tbsp coriander powder
- 4 cloves
- 3 dried red chillies
- 1 tsp pomegranate powder
Instructions
- Soak the chickpeas overnight then boil in salt water along with boiled tea water. No need to drain water.
- Roast all dried spices till browned then grind together in fine powder
- Heat oil in pan add mustard seeds let them crackle
- Add onions and golden brown them
- Add ginger garlic paste, stir till loses aroma
- Add turmeric and chilli powder, stir as it brightens colour
- Then add tomato, mix well cover and cook for 2-3 mins until soft then mash it, stir till it leaves oil at edges
- Add roasted spice powder, some salt then mix, keep stirring for 3-4 mins as the whole mix gets brown in colour
- Now add the chickpeas, tamarind paste and some water left from the boiled chickpeas
- Cover and cook for 5 mins, let it boil, check for salt
- Add jaggery powder and mix
- Keep adding some water as the whole mix boils to get the desired consistency of gravy, cook till you see thickness in gravy usually takes 10 mins on slow-medium flame.
- At last turn off the heat, add jaggery powder garam masala and lemon juice, mix well then cover it, let steam until you wish to serve
- Garnish with chopped coriander and onions on top.