Punjabi Dry Chole | Pindi Channa

Aromatic Dry Punjabi Chole is a easy side that can be prepared within 45 minutes. Pindi Channa tastes great with rice and roti.

Few weeks back I received a sample of all natural homemade spice powders from “My spice Voyage”. Being a south Indian Amma prepares homemade Sambar powder, rasam powder etc. When it comes to gravy - spicy powder like garam masala, Channa masala etc. it is always store-bought. 

I got Punjabi garam masala, khandeshi powder and paschimi tat masala. Since garam masala is something which I use frequently for gravy so I decided to try that one. The moment I opened the pack I could feel the freshness of the masala. The flavors where similar to the fresh ones we make at home. I am yet to try the other two masalas, will try and post recipes soon.

Punjabi garam masala just reminded me of Punjabi Chole, so I wanted to try it. This might not be the authentic punjabi version, but our family loved it and since it is prepared with Punjabi garam masala, let me call it Punjabi Chole😊

I have seen Punjabi Chole in dark brown color. Since I didn’t have tea bag, I tried use tea extract, but was doubtful if I might overpower the tea flavour into the gravy. Color was different, but tasted yum.

If you are looking for instant pot/pressure cooker Channa recipe checkout Chole masala.

Punjabi Dry Chole

Aromatic Dry Punjabi Chole is a easy side that can be prepared within 45 minutes. Channa tastes great with rice and roti.

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Course: Chole

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Dried Chickpea - 1 cup
• Onion - 1
• Tomato - 1
• Green chili - 1
• Ginger - 1/2 tbsp peeked and grated
• Garlic - 1 tbsp
• Turmeric powder - 1/4 tsp
• Punjabi garam masala- 1 teaspoon + 1/4 tsp
• Chilli powder - 1 tsp
• Salt - as needed
• Sugar - pinch
• Tea powder - 1/2 tsp
• Oil - 1 + 1/2 tbsp
• Bay leaf - 1
• Cardamom pods - 2
• Clove - 1
• Fenugreek - 1/8 tsp
• Poppy seeds - 1/4 tsp

Instructions

• Soak Channa over night or around 8 hours
• In a small bowl add tea powder and hot water. Let it sit for 5 minutes Strain the tea extract
• In pressure cooker add Channa, water (to soak Channa (around 2+ 1/2 cup), little salt and tea extract and cook for 8-9 whistle and let the pressure release naturally
• In a wide pan add oil and when oil is hot add the whole spices and cook
• Add ginger - garlic and cook in a low flame till it becomes brown and cooked well
• Add onions and cook till the onion is translucent
• Add tomatoes and cook till the tomato is Michu
• Add Punjabi garam masala, chilli powder and turmeric powder and cook for 3-4 minutes tills the raw smell goes off
• Add green chilli and give a quick stir
• Add the Cooked Channa and mix well
• Add 1 cup water cover and cook the Channa for 6-7 minutes till the water absorbed and masala is well blended with Channa. Switch off and serve

Video

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Notes

1.  Tea bag can be added while coooking Channa
2. Since garam masala was flavourful I kept it simple with masala. If you prefer Channa masala can be added
3. Channa can also be made in a gravy form. Add 2 cups of water and boil the Channa
4. Canned chickpea can be used for this recipe. wash and rince the canned chickpea and use it to the onion - tomato masala

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Ingredients:

Dried Chickpea - 1 cup

Onion - 1

Tomato - 1

Green chili - 1

Ginger - 1/2 tbsp, peeked and grated

Garlic - 1 tbsp

Turmeric powder - 1/4 tsp

Punjabi garam masala- 1 teaspoon + 1/4 tsp

Chilli powder - 1 tsp

Salt - as needed

Sugar - pinch

Tea powder - 1/2 tsp

Oil - 1 + 1/2 tbsp

Bay leaf - 1

Cardamom pods - 2

Clove - 1

Fennel seeds - 1/8 tsp

Poppy seeds - 1/4 tsp

How to make Punjabi chole with step by step pictures:

• Soak Channa overnight or around 8 hours
• In a small bowl add tea powder and hot water. Let it sit for 5 minutes. Strain the tea extract
• In pressure cooker add Channa, water (to soak Channa (around 2+ 1/2 cup), little salt and tea extract and cook for 8-9 whistle and let the pressure release naturally
• In a wide pan add oil and when oil is hot add the whole spices and cook
• Add ginger - garlic and cook in a low flame till it becomes brown and cooked well
• Add onions and cook till the onion is translucent
• Add tomatoes and cook till the tomato is Mushy
• Add Punjabi garam masala, chilli powder and turmeric powder and cook for 3-4 minutes tills the raw smell goes off

• Add the Cooked Channa and mix well
• Add 1 cup water cover and cook the Channa for 6-7 minutes till the water absorbed and masala is well blended with Channa. Switch off and serve

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