Pindi Chole | Instant Pot Pindi Chole | Pindi Chana
A delicious no-onion, no-garlic, and no-tomato chole recipe popularly known as Pindi chole made in Instant Pot!
Servings: 4
Calories: 230kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;
For the potli / spice pouch or bag
- 1.5 inch cinnamon stick you can add upto 2 -inch stick
- 1 tsp black tea
- 3 cardamom
- 3 cloves
- 1 star anise
- 1 bay leaf
Other ingredients
- 1 cup chickpeas soaked overnight
- 3 cups water
- ½ tbsp oil
- 1 tsp cumin seeds
- 4 to 5 grams ginger thinly sliced
- 3 green chilies slit
- ⅛ tsp asafoetida
- 1 cup water divided
- 1.5 tsp salt
- ½ tsp black salt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1.5 tsp anardana powder / dried pomegranate powder
- ½ tsp amchur powder / dried mango powder
- 2 tbsp cilantro finely chopped
- 2 tsp dried fenugreek leaves
Instructions
Prepare the potli.
- In a small cloth pouch or a cheesecloth, add the cinnamon stick, black tea, cardamom, cloves, star anise, and bay leaf. If you are using a cheesecloth, bring all the ends together and tie a knot. If you are using a pouch, tie a knot on the top, as shown in the video.
Cook the chickpeas
- Add the soaked and drained chickpeas into the inner pot of the Instant Pot. Place the prepared spice pouch or the potli. And add 3 cups of water.
- Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the bean/chili mode and cook the beans. Alternatively, you can pressure cook for 30 minutes at high-pressure manual mode and release the pressure naturally. When the pressure is all released, carefully open the lid and remove the potli or the spice pouch and discard the water. Set the chickpeas aside. Rinse the inner lid and pat it dry.
Prepare the Pindi chole.
- Now set the Instant Pot in saute mode, and when it is hot, add ½ tbsp of oil. After 30 seconds, add cumin seeds, ginger, green chili, asafoetida and saute for 30 to 45 seconds.
- Add the cooked chickpeas and ½ cup of water followed by all the spices - salt, black salt, turmeric powder, red chili powder, coriander powder, cumin powder, anardana powder, amchur powder.
- Mix this all together and mash few chickpeas as your mix. Let the chole cook along with spices for 4 to 5 minutes.
- Note about water: In between, add ¼ to ½ cup of water so that the chole doesn't stick to the bottom. This chole is semi-dry, so add water cautiously. But if you prefer a gravy chole, then add little extra water. Now add the chopped cilantro and 2 tsp of crushed dried fenugreek leaves and mix well. Turn off the heat and serve the chole warm with roti or rice.
Video
Notes
- This is a no onion, no garlic, and no tomato Pindi chole. But you can try it with onion and garlic. But as we are adding anardana and amchur powder, I would recommend skipping tomatoes.
- This chole recipe is all about spices, and the spice measure works well for us. But you can adjust it according to your preference. You can reduce the number of green chilies or red chili powder.
- Black salt adds a nice kick to this recipe. If you can't source it, skip the black salt.
- Anardana powder is the crucial ingredient that gives the dark color as well as the rustic flavor. It is readily available in Indian groceries, but substitute it with amchur powder if you can't source it.
- If you are planning to use the chole for chaat, you can sprinkle ½ tsp of chaat masala or jal jeera masala towards the end.
Nutrition
Calories: 230kcal | Carbohydrates: 37g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1313mg | Potassium: 536mg | Fiber: 11g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 6mg