Pindi Chole, No-Onion No-Garlic Recipe| Gluten-free and Vegan Chickpea Curry Recipe
Pindi Chole a rustic preparation of Kabuli Chana/Chickpeas or Chole as they are popularly known as in Indian spices cooked without onion and tomato masala.
I call it rustic as the origin of the dish is believed from Pind(village) region (Rawalpindi) of pre-partition India now in Pakistan.
Being a North Indian, I grew up eating Chole in various forms like Chole Masala with Rice(Chole-Chawal) or Chole Bhature and as my interest grew in cooking, I learned how chickpea is used in many different recipes and cuisines. Few of the other chickpea recipes from the blog.. Hummus, Falafels and Palak aur Kabuli Chane ka Pulao, and will be gradually adding more recipes for where chickpea is used.
You can also make yummy sweet and tangy Chole Chaat( street food) with pappadi and chopped onions with aloo tikkis/potato cutlets topped with tamarind and cliantro chutney!! Yumm.. another family favorite.
This Pindi Chole(no-onion no-garlic) recipe is a keeper for festivals like Navaratri when you abstain from having onion and garlic.
How to make Pindi Chole(no-onion no-garlic)
Making Pindi Chole needs no elaborate preparation as many think, all you need is boiled chickpeas and few Indian spices.
Soak chickpeas for at least 5-6 hrs or overnight.
Boil with whole Indian spices and then finally cook in aromatic spice mix (powdered) Chana Masala/Chole Masala for a couple of minutes and at last, tamarind paste/water is added for the tanginess.
Pindi Chole are well suited for vegans and those who have gluten allergies. It can be made in dry form or with little gravy.
You can boil chickpeas/chole in Instant Pot or in Stove-top pressure Cooker.
For boiling chickpeas, a mix of whole spices tied in a muslin cloth along with tea leaves or whole spices and a tea bag are added directly to give the characteristic aroma and color to chickpeas. I use pomegranate peel for characteristic color as used by my mom since so many years(Chole Masala/Chana Masala Recipe).
Always save the pomegranate peel, dry in sun and store for adding to chickpeas. I use my homemade spice mix Chana/Chole Masala for making Pindi Chole. It adds up to the flavor and aroma of the curry.
Let’s see how I make Pindi Chole(no-onion no-garlic)
A rustic dish where Chickpeas/Kabuli Chane are cooked in aromatic Indian spices. A no-onion no-garlic recipethe right tanginess added to it!!. Learn how to make Pindi Chole
For boiling or cooking Chole/ Chickpeas:
- Kabuli Chana/Chickpeas–250 gms
- Salt as per taste
Sabut Garam Masala / Dry Whole Spices:
- Tej Patta (Bay Leaves) –1 or 2 small
- Dal Chini (Cinnamon Stick)– 1 small / 1 inch
- Laung (Cloves)— 4-5
- Kali Elaichi( Big Cardamom) –2-3
- Pomegranate peel (small piece) or Tea Bag-1
- Salt — as per taste
For Homemade Chana/ Chole Masala or Spice Mix:
- Coriander Seeds—1tsp
- Cumin Seeds- 1/2 Tsp
- Dry Red Chilli- 1 big
- Red Chilli Powder- 1/2-1 Tsp
- Dry Mango Powder(Amchur Powder)- 1 Tsp
- Dry Pomegranate(Anardana)–2 Tsp
- Dry Ginger Powder/Soonth– 1/2 Tsp
- Dry Pomegranate(Anardana)- 1-2 Tsp
For Tamarind paste
- Tamarind- 5g/ 1 tsp
- Water-4-5 Tsp
- or Store-bought Tamarind paste- 1Tbsp
- Cumin Seeds(Jeera)- 1 Tsp
- Asafoetida- a pinch
- Desi Ghee(Indian Clarified Butter)/ Oil(any)–2 + 1 Tbsp
Soak Chickpeas/Chole overnight or 5-6 hrs. To boil chickpeas, drain the water from soaked chickpeas, add in a pressure cooker with enough fresh water to soak Chole( just an inch or two above), let it boil for a minute if scum gathers on top, discard it.
Add the dry whole spices/ sabut masala, tea bag/pomegranate peel. Add salt as per your taste.
Close the pressure cooker lid and cook till 2-3 whistles and then for 5-10 minutes on low flame. Cooked chickpeas should be soft and easily mashed with a spoon. Discard the teabag or pomegranate peel.
Drain chickpeas in a bowl/pan. Retain the water for later use.
Make Chole Masala
Dry roast cumin seeds, coriander seeds, dry red chili in a pan till they start giving the aroma.
Grind in a motor pestle.
Take the other dry spices for channa masala mix, mix together.
Prepare Pindi Chole
Coarsely grind ginger and green chilies in a motor pestle.
If making tamarind paste, soak tamarind in 1/2 cup warm water, let it stand for 5 min, once it is soft rub it and make the paste. Strain it and use as required.
In a pan, add desi ghee/oil, when oil is hot enough, add cumin seeds and asafoetida(hing). Avoid adding hing for the gluten-free version. Let cumin seeds crackle.
Add the ginger and green chili paste. Saute for a minute.
Add all the mixed dry masala/spice mix.
Roast it for few seconds and add to Chole, add tamarind water and water as required. Cook for few minutes till the water dries a little. Cover it for few minutes till the spices infuse in chickpeas.
Serve hot with Pooris/Kulchas.
Do try my version of Pindi Chole I am sure you are going to love this. Enjoy with kulchas, naans or pooris. You can make it for your guests who avoid onion and garlic in their food or make on festivals like .
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