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Pindi Choley: Dark and Spicy Chickpeas
[Vegan]

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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Chickpea

Pindi Choley: Dark and Spicy Chickpeas [Vegan]

Dairy Free

Vegan

A recipe for dark and spice crusted chickpeas, in the punjabi style of cooking. The soft chickpeas here are coated with spices, finished off with toasted ginger and chrushed dried pomegranate seeds.

Ingredients You Need for Pindi Choley: Dark and Spicy Chickpeas [Vegan]

For boiling the Chickpeas

3/4 cup chana (dried chickpeas) (soaked overnight
2 cups of water
1 black teabag (this is for color)
Salt to taste
2 black cardamoms
2 to 3 cloves
2 green cardamoms
1 large (about 2 inch stick) cinnamon

For the cooking base

3 tablespoons oil
1 teaspoon whole cumin seeds
1 medium sized red onion, diced
1 tablespoon freshly grated ginger
3/4 teaspoon amchur (dried mango powder) (can be substituted with juice of a lime
3/4 teaspoon ground black pepper
1/2 teaspoon red chili powder

To Finish

1 teaspoon oil
1 tablespoon very finely diced ginger (you can add in julienned pieces if desired)
1 teaspoon dried pomegranate seeds (anardana)

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How to Prepare Pindi Choley: Dark and Spicy Chickpeas [Vegan]

Place the chickpeas in the pressure cooker, with the water, tea bag, salt, cinnamon, cloves and black and green cardamoms and cook for 35 to 40 minutes. The key to this dish is soft and well cooked chickpeas.
Cool and remove the lid, strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
Heat the oil and add the cumin seeds and with the seeds begin to sizzle add in the onion and ginger.
Cook the onion until the onion is soft and turning gently golden, add in the chickpeas and stir well.
Add in the dried mango powder, black pepper and the red chili powder and add in the reserved spice water and simmer and cook until all the water is absorbed.
To finish, heat the remaining teaspoon oil add in the ginger and saute for about 1 minute.
Pour this over the chickpeas.
Crush the chickpeas and pour over the chickpeas. Serve hot with sliced red onions if desired.

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Comments:

Barbara says:

August 12, 2017 at 5:42 pm

There is a huge hair in the photo D:
Pavlova says:

April 17, 2015 at 1:36 pm

Looks delicious, but I think there is a white hair on it.
Tonyr says:

April 11, 2015 at 10:15 am

Great recipe. "replaced", not "substituted"