June 30, 2015, was one second longer, an event that reminded me that I should utilize this extra second well, by posting something which is a “second” recipe of the same kind on my blog:) Sometimes its nice to be silly and take pleasure in simple things in life and keep efforts simple too! So sharing something that requires minimum time and efforts but maximizes on taste with a fragrant aroma is Pindi Chhole recipe. I have referenced this item on earlier Chhole recipe http://cookingbyinstinct.com/chhole-bhatura…h-puffed-bread/ Pindi is the suffix that comes from Rawalpindi- the place from where this Chhole became famous from, located in the Punjab State of Pakistan. This Pindi Chhole Chickpeas in Dry Gravy, is all about enjoying the beautiful brown colored chhole, without onion, garlic, that tastes so delicious with its seasoning in ghee and roasted spices. Its all about aroma and taste in this recipe, and you will relish this with hot bhaturas, or even just a slice of bread. If you have not tasted pindi chhole, it is a delicacy waiting for you to try out!! And for the Jain followers. this is one delicious item that needs to be a part of Aatham/Chaudas menu, for sure! The texture is dry and the taste is tangy and spicy and the aroma is fragrant!! Because very little effort is needed, it leaves you time to attend to other items and if the roasted powder is made in advance, this becomes one quick easy delicious meal for all to enjoy. This is quite tempting as a finger food too, and it is difficult to stop licking and eating , once you start digging into this Pindi Chhole Chick Peas in Dry Gravy. Bon Apetit!
Recipe serves 3 people
Cooking Time 20 min Prep Time 10 min Soaking time : 7-8 hours overnight
Ingredients:
- 15 gms dhana or coriander seeds or I tbsp of coriander seeds
- 25 gms anaardana pomegranate seeds or 2 tbsp of pomegranate seeds
- 1 tsp spoon of jeera
- 1/2 tsp jaifal/nutmeg powder
- 4 1/2 tsp garam masala
- 1 tsp red chilli powder
- 9 tsp kasuri methi/fenugreek
- 1 tbsp aamchur/dry mango powder
- salt to taste
- 2 cups of chhole or chickpeas
- 1/8 tsp sodium bicarbonate
- 200 gms ghee
Method
- Roast on slow flame, coriander seeds, anardana, jeera for 7-8 minutes, till it the coriander seeds become golden brown, and the mixture releases an aroma. Let it cool and then grind it into fine powder using a mortar and pestle, to getter a better fragrance. Otherwise grind using a food processor/blender.
- Soak the Chickpeas in about 5-6 cups of water for 4-5 hours.
- Add 2 cups of water to chickpeas, sodium bi -carbonate, and 1/2 tsp salt and boil the chickpeas in a pressure cooker on medium high flame
- Cook for 3-4 whistles, and you can gauge if the chickpeas are cooked or not, based on the steam aroma from the pressure cooker.
- Quickly release the excess steam and drain the excess water and put it in a flat plate, so it does not overcook in the residual steam. The chickpeas should feel a little firm, yet cooked. That is the consistency needed for this recipe.
- In a broad pan, put the ghee/clarified butter to melt.
- Saute the roasted powder on slow flame for 3-4 minutes, till the powder becomes dark brown
- .Add garam masala, aamchur, salt, and boiled chick peas. Mix everything well and cook for a 5-7 minutes stirring continuously on medium-low flame. so that it does not get burnt.
- Crush the Kasuri methi leaves in between your palms and sprinkle on the chhole and mix. Cook for 8-10 minutes.
- Remove from flame, and let it sit.for about an hour or so, so that all the excess gravy gets soaked up.
- Serve hot with Bhatura or Poori or Paratha or even bread slices! For Bhatura recipe, refer previous entry on my bloag http://cookingbyinstinct.com/chhole-bhatura…h-puffed-bread
Tips
Ensure that the chhole are not overcooked, as you want the chickpeas to hold its shape well. It is about the looks, here!
Roasting and grinding can be done well in advance.
Canned chickpeas may also work for this.
When roasting the powder for future use, use 21/2 tbsp of such powder for 2 cups of uncooked chhole
Instinct Factor
Instinct over here is following your nose and scent and aromas, released in this recipe!
Feel Factor
The first time I had this chhole at a friends place, I was bowled over and here I share this recipe as stated by her! Friends may part ways or be distant or close, but good memories associated with people linger on, and create a fragrant reminder of days gone by. The texture is just appropriate and one can decide to go extra brown, by adding a pinch of sodium bi carbonate in the seasoning, or prefer to go a lighter shade, the color choice is yours! Taste is just delicious for a recipe that does not use an onion/garlic base, and this Pindi chhole chickpeas in dry gravy provides a quick different version to the quintessential Chhole!
