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Pindi Chole | Chick Pea Curry
Pindi Chole | Chick Pea Curry
Chick Pea Curry recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to pindi chole | chick pea curry recipe. chick pea curry using 17 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Pindi Chole | Chick Pea Curry:
  1. Get 1 Cinnamon Stick
  2. Use 2 Brown Cardamoms
  3. Get 6 Cloves
  4. Provide 3.5 Tbsp Anardana/Dried Pomegranate seeds
  5. Use 1.5 Tbsp Cumin seeds
  6. Take 1.5 Tbsp Coriander seeds
  7. You need 1 Tsp Carom seeds
  8. You need 1 Tsp Black Peppercorns
  9. Prepare 4 Cups Kabuli Chana/Dried Chick Peas
  10. You need 1 Large Onion (Thinly Sliced)
  11. Take 1 Inch piece Ginger (Finely Chopped)
  12. You need 4-6 Green Chilies (Cut into half, lengthwise)
  13. Prepare 2 Tbsp Tamarind Paste
  14. Get 1 Tsp Garam Masala Powder
  15. Provide 1 Tsp Degi Mirch Powder
  16. Get 6 Tbsp Oil
  17. Take As per taste Salt
Instructions to make Pindi Chole | Chick Pea Curry:
  1. Soak the Chole for 1 hour in boiling hot water. *(The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion). - Keep covered. The result you get is the same as soaking overnight. - *(I have tried boiling Chole without soaking as well. Takes 35 minutes on high pressure but soaking for at least an hour is necessary to make it more digestible).
  2. Place the Chole in a Pressure Cooker/Instant Pot. Pour enough water to cover the Chole completely.
  3. Pressure cook the Chole for 15 minutes with the Cinnamon, Cardamoms, Cloves & a teaspoon of Salt on high pressure. - Let the pressure release on it’s own.
  4. Drain the liquid & reserve for later. - You may remove the whole Cinnamon stick & the Cardamoms if you wish to. - Set aside.
  5. Dry roast the Anardana, Pepper Corns, Jeera, Dhania & Ajwain over - medium heat until the Jeera, Dhania & Ajwain turns dark brown. Keep stirring to avoid burning. Let it cool down. Make a coarse powder in a small dry grinder jar. - Set aside.
  6. Heat 2 Tablespoons oil in a large skillet or wok.
  7. Sauté the Sliced Onions & Ginger until golden followed by the Green Chilies.
  8. Add the boiled Chole. Stir well.
  9. Add Salt, Degi Mirch, Garam Masala & the freshly ground spice mix. *Do not stir.
  10. Heat the remaining 4 Tablespoons of Oil in a small Frying pan/Tadka pan.
  11. When the Oil is smoking hot, pour it on top of the Chole. Let it sizzle. Mix well.
  12. Add some of the of the reserved liquid, as per the desired consistency followed by the Tamarind Paste.
  13. Stir well. Let it simmer covered on low heat for about 15 minutes.
  14. Check seasoning. *You may add a little sugar if it’s too sour.
  15. Garnish with Tomatoes, Green Chilies, Lemon Wedges & Cilantro.
  16. . - - Enjoy with hot & fluffy Bhature/Puri/Naan/Kulche/Rice.

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