Pindi Chana or Pindi Chole (पंजाबी पिंडी छोला) are usually dark black and dry, it is best served with either puri or bhature. It is one of the most popular main course dish from Punjabi Cuisines.
To Pressure Cook
Channa Dal (Chickpeas or Garbanzo Peas) Soaked 6 to 8 hrs – 2 Cups
Split Channa Dal – 4 tablespoons
Big Cardamom – 4
Cinnamon – 2 inch Stick
Tea water – made with 2 cups of water with 2 teaspoons of tea
Oil – 4 Tablespoons
Onions- 2 (Chopped Finely)
Pomegranate Seed Powder – 3 teaspoons
Big Tomato – 2 (Chopped finely)
Ginger – 2-inch piece (Chopped finely)
Garam Masala – 1 Teaspoon
Dhania (Coriander Seed, or Cilantro Seed) Powder – 2 Teaspoons
Channa Masala – 1 Teaspoon
Salt and Red Chili powder to taste
Fresh coriander or Cilantro for Garnish
Soak Channa and Channa Dal overnight or 6 to 8 hours.
Wash Channas with fresh water and add the tea water, Big Cardamom, Cinnamon Sticks and enough water to make sure channa are covered fully.
Pressure Cook to give one whistle and after the first whistle and keep on low flame for about 20 to 25 minutes. (The first two pictures are the before and after pressure cooking.)
Heat the oil in a big kadai, add the onions and saute till transparent
Add the Anardana powder, cook till onions turn dark brown.
Add the chopped tomatoes, Ginger and Green Chili. Stir-fry for 3-4 minutes.
Add Dhania powder, Chili Powder, and Garam Masala. Mash and Stir Fry tomatoes occasionally till they turn brownish in color and oil separates.
Now add the pressure cooked channa along with the all the water in the pressure cooker.
Mix well, add salt and Channa Masala powder.
Cook for 15-20 minutes on medium heat till the liquid dries up a little.
Serve garnished with onion, green chilies and coriander.