Prepare Pindi Chhole For A Sumptuous Lunch This Weekend!

Easy to make, tasty and impressive, this dish is perfect for a weekend with family!

chhole recipe

It may be a little heavy but a Sunday with Pindi Chhole and kulchas would be the perfect way to spend the weekend with family! Before you begin, soak the chhole overnight. Now read up on what all ingredients you need and you are set for a nice cosy Sunday.

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Pindi Chhole Recipe Card

Prepare this easy recipe which takes just an hour!
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  • Total Time :70 min
  • Preparation Time : 20 min
  • Cooking Time : 50 min
  • Servings : 3
  • Cooking Level : Medium
  • Course: Main Course
  • Calories: 350
  • Cuisine: Indian
  • Author: Kishori Sud

Ingredients

  • 1 1/2 cup white chickpeas
  • Salt to taste
  • 3 tea bags of black tea
  • 3 tbsp ghee
  • 1 1/2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 2 tsp roasted cumin powder
  • 2 tsp coriande powder
  • For Chana Masala: 3 tsp roasted and ground anardana
  • 2 tsp red chilli powder
  • 1⁄2 tsp turmeric powder
  • 3⁄4 tsp amchur
  • 2 tsp coriander powder
  • Foe The Tempering: 1 tbsp ghee
  • 1 tsp cumin seeds
  • 5 whole green chillies slit
  • 2 medium quartered tomato pieces
  • salt to taste
  • 1 tsp garam masala

Step

  • Step 1 :

    Place a pressure cooker on high heat and tip in soaked overnight, drained chhola.

  • Step 2 :

    Add in the tea bags, salt, and 1 cup water.

  • Step 3 :

    After two whistles, cook for 15 minutes on low heat.

  • Step 4 :

    Remove from heat and let it cool before opening. Make sure that the chana is soft and then discard the tea bags and set aside.

  • Step 5 :

    To Make The Chana Masala: In a medium bowl, take the roasted anardana powder and then add in turmeric powder, red chilli powder, amchur, and coriander powder. Mix well and keep aside.

  • Step 6 :

    Next, take a kadhai and keep on medium heat. Heat the ghee and then add in the cumin seeds.

  • Step 7 :

    Once the fluttering stops, add in the onions and saute till they turn golden.

  • Step 8 :

    Add the pastes of garlic and ginger, turmeric powder, roasted cumin powder, coriander powder, and red chilli powder and cook for 3 minutes, then add cooked chhola

  • Step 9 :

    Stir well till the chhole is coated and then add salt and cook for another 5 minutes.

  • Step 10 :

    For Tempering: Take a small iron kadhai and heat on medium flame and then add some ghee.

  • Step 11 :

    Once the ghee is hot, add tomato wedges, cumin seeds, green chillies,and salt.

  • Step 12 :

    Sauté for 2 minutes.

  • Step 13 :

    Add ¼ cup water, cover and cook till the tomato softens and then remove the lid to cook for 3 minutes more.

  • Step 14 :

    Pour the tempering onto the chana. Add garam masala and then cook for another 15 minutes on low heat and then serve.