|
Pindi Chole
Chick peas simmered with whole spices, tomatoes and fresh coriander
| Qty. | Ingredients |
| 250 gm | Chick peas |
| 4 nos | Black cardamom |
| 4 nos | Green cardamom |
| 2 nos | Cinnamon stick |
| 2 nos | Bay leaves |
| 5 gm | Crushed ginger |
| 5 gm | Crushed garlic |
| Pinch | Nutmeg |
| 60 ml | Oil |
| 5 gm | Carom seeds |
| 5 gm | Cumin seeds |
| 100 gm | Tomatoes |
| 30 gm | Pomegranate seeds (dried) |
| 5 gm | Cumin powder |
| 5 gm | Chat masala |
| 5 gm | Chana masala |
| 5 gm | Red chilli powder |
| 5 gm | Ginger julienne |
| To taste | Salt |
| 5 gm | Garam masala powder |
| 20 gm | Chopped coriander |
| Muslin cloth for bouquet garni |
Method :
- Prepare bouquet garni using green cardamom, black cardamom, cinnamon stick,
bay leaves, nutmeg, crushed ginger and garlic.
- Wash and soak chick peas along with bouquet garni for 6 hours.
- In a heavy bottom pan\ brad pan boil soaked chick peas along with salt till peas are cooked completely.
- Sprinkle powdered masala over boiled chick peas.
- In a separate pan heat oil (Smoking point).
- Add Cumin and carom seeds.
- Pour the tempering over the chick peas.
- Allow the tempering to settle for 4-6 minutes.
- Stir well and serve hot garnished with tomato julienne and chopped coriander.
|
