I am working on the Special theme this week and I shall be posting recipes from the Lohri Thali. I have already posted some recipes but a few still need to be featured. For Day 1 of the last week of BM #74 I have Pindi Chole. The minute I talk of Pindi Chole it reminds me of my friends restaurant in Delhi , called Embassy. This place has one of the best Pindi Chole. These cholas were dad's favorite.
The Pindi Cholas are dry cholas, some make them with mild gravy too, but I have always had the dry version of these and naturally decided to make the same. These have a wonderful aroma of the whole spices as they are boiled with these whole spices. A bundle of these spices is dunked in while boiling these. Check out the recipe
250 gm chick peas, soaked for 4-6 hours
2 tea bags
1" peice cinnamon
2 black cardamons
2-3 bay leaves
2-3 green chilly
1" piece ginger
1 tsp dried mango powder
4-5 cloves garlic
1 tsp red chilly powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp pomegranate powder
1 tbsp tamarind water
Black salt and regular salt to taste
Soak chole overnight.
Take a clean muslin cloth and put tea leaves, cinnamon, cloves, green & black cardamom, bay leaves in it .
Bring together the four ends and tie it into a bundle.
In a pan put soaked chole along with the bundles spices, salt and water .
Boil for an hour .
Drain all excess water.
After the chole is boiled add turmeric powder, coriander powder, cumin powder, red chilli powder, pomegranate powder, dried mango powder & kasuri methi powder and keep aside without mixing or stirring.
Heat oil in a pan, add carom seeds and saute ginger, garlic & green chillies,
Add water, pinch of black salt, one tbsp. tamarind water, salt to taste and cook it over low flame.
Now, pour the mixture over chole.
Once cooked garnish with onion rings.