📝 About This Recipe
Hailing from the Rawalpindi region of undivided Punjab, Pindi Chole is a legendary North Indian dish known for its signature dark color and robust, dry-ish texture. Unlike standard curries, this version is slow-cooked with tea leaves and a complex array of toasted spices, resulting in an earthy, tangy profile that is deeply satisfying. It is a true labor of love that eschews tomatoes and onions in the base, relying instead on the alchemy of 'Anardana' (pomegranate seeds) and hot ghee tempering to create its iconic flavor.
🥗 Ingredients
For Pressure Cooking the Chickpeas
- 2 cups Kabuli Chana (Dried Chickpeas) (soaked overnight for at least 8-10 hours)
- 2 pieces Black Tea Bags (or 1 tbsp loose tea tied in a muslin cloth for color)
- 2 pieces Black Cardamom (cracked open)
- 1 inch Cinnamon Stick
- 1 piece Bay Leaf
- 1/4 teaspoon Baking Soda (helps achieve the signature melt-in-mouth texture)
- 1 teaspoon Salt
The Spice Blend (Masala)
- 2 tablespoons Anardana Powder (Dried Pomegranate Seeds) (essential for tang and dark color)
- 1.5 tablespoons Coriander Powder
- 1 tablespoon Cumin Powder (roasted)
- 1 teaspoon Amchur Powder (Dry Mango Powder)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1/2 teaspoon Black Salt (Kala Namak) (adds a distinct sulfurous depth)
The Tempering (Tadka) and Garnish
- 3 tablespoons Ghee (Clarified Butter) (can substitute with oil, but ghee is traditional)
- 2 inch Ginger (cut into thin juliennes)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Drain the soaking water from the chickpeas and rinse them thoroughly under cold running water.
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2
In a pressure cooker or Instant Pot, add the rinsed chickpeas, 5 cups of water, tea bags, black cardamom, cinnamon, bay leaf, salt, and baking soda.
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3
Pressure cook for 5-6 whistles on medium heat (or 25 minutes in an Instant Pot). The chickpeas should be soft enough to mash easily between two fingers but still hold their shape.
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4
Once the pressure releases naturally, open the lid. Remove and discard the tea bags and whole spices. Drain the chickpeas, but reserve 1 cup of the dark cooking liquid.
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5
Place the cooked chickpeas in a large iron wok (kadhai) if available. The iron reacts with the tea and spices to deepen the dark color.
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6
In a small bowl, mix all the ingredients under 'The Spice Blend' section. Sprinkle this dry spice mixture evenly over the boiled chickpeas.
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7
Add the ginger juliennes and slit green chilies on top of the spices, but do not stir yet.
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8
In a small frying pan, heat the ghee until it is smoking hot. Carefully pour the sizzling ghee directly over the spices, ginger, and chilies. You should hear a loud sizzle as the spices bloom.
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9
Gently toss the chickpeas to coat them in the spiced ghee. Add about 1/2 cup of the reserved dark cooking liquid.
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10
Cook on low heat for 10-15 minutes, mashing a few chickpeas with the back of your spoon to thicken the consistency. The dish should be moist but not swimming in gravy.
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11
Sprinkle the crushed Kasuri Methi and fresh cilantro over the top. Cover and let the dish rest for 10 minutes before serving to allow the flavors to penetrate the legumes.
💡 Chef's Tips
For the most authentic color, use a cast-iron pan (Kadhai) to cook the final stage; the iron helps darken the dish naturally. Do not skip the baking soda during boiling; it breaks down the chickpeas' pectin for that creamy, melt-in-the-mouth texture unique to Pindi Chole. If you don't have tea bags, you can boil loose tea in a little water, strain it, and use that dark water to cook the chickpeas. Adjust the tanginess by adding more Amchur or Anardana powder at the very end if needed. Make sure the ghee is 'smoking hot' for the tempering to properly cook the raw spices sitting on top of the chickpeas.
🍽️ Serving Suggestions
Serve piping hot with fluffy, deep-fried Bhature and a side of pickled onions. Pair with a tall glass of salty or sweet Lassi to balance the robust spices. Goes beautifully with Jeera Rice (Cumin Rice) and a dollop of mango pickle. Serve with sliced radish and lemon wedges on the side for a refreshing crunch. Accompany with a simple cucumber raita to cool the palate.