Chana Kabuli

Pindi Chole (Spiced Chickpea Curry)
Pindi Chole (Spiced Chickpea Curry)
  • Prep Time 20 min
  • Cook Time 45 min
  • Servings 4 People
Ingredients
  • 1 1 cup (soaked overnight) Rajdhani Chana Kabuli
  • 2 1 large, finely chopped Onions
  • 3 2 medium, pureed Tomatoes
  • 4 1 tbsp Ginger-Garlic Paste
  • 5 2, slit (adjust to taste) Green Chillies
  • 6 3 tbsp Ghee or Oil
  • 7 2 (or 1 tsp Amla powder wrapped in muslin cloth) Black Tea Bags
  • 8 To taste Salt
  • 9 1/2 tsp Turmeric Powder
  • 10 1 tsp (adjust to taste) Red Chilli Powder
  • 11 2 tsp Coriander Powder
  • 12 1 tsp Cumin Powder
  • 13 2 tbsp Chole Masala
  • 14 1 tsp Amchur (Dry Mango Powder)
  • 15 1 tsp (optional, but recommended) Anardana Powder (Dry Pomegranate Seed Powder)
  • 16 1/2 tsp Garam Masala
  • 17 2 tbsp, chopped (for garnish) Fresh Coriander
  • 18 1 tbsp (for garnish) Ginger Juliennes
  • 19 As needed Water
Instructions
  • 1 **1. Soak & Boil Chickpeas**: Wash and soak Rajdhani Chana Kabuli overnight (8-10 hours). Drain the water. In a pressure cooker, combine soaked chickpeas, 4 cups of fresh water, salt to taste, and the two black tea bags (or Amla powder wrapped in a muslin cloth). Pressure cook for 5-6 whistles on medium heat, then simmer for 15-20 minutes until the chickpeas are tender but still hold their shape. Discard the tea bags/muslin cloth. Reserve the cooking liquid.
  • 2 **2. Prepare the Masala Base**: Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté until they turn deep golden brown (this takes about 10-12 minutes and is crucial for flavor).
  • 3 **3. Add Aromatics**: Stir in the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
  • 4 **4. Introduce Ground Spices**: Reduce heat to low. Add turmeric powder, red chilli powder, coriander powder, and cumin powder. Sauté for 30 seconds, stirring constantly to prevent burning.
  • 5 **5. Tomato Puree & Simmer**: Add the tomato puree to the pan. Cook, stirring occasionally, until the oil separates from the masala (approximately 8-10 minutes).
  • 6 **6. Enhance Flavour**: Stir in the chole masala, amchur powder, and anardana powder (if using). Cook for another 2 minutes.
  • 7 **7. Combine with Chickpeas**: Add the boiled chickpeas along with 1-1.5 cups of the reserved cooking liquid to the masala. Mix well. If more gravy is desired, add more hot water.
  • 8 **8. Simmer & Finish**: Bring the curry to a gentle simmer. Cover and cook for 10-15 minutes, allowing the flavors to meld beautifully. Mash a few chickpeas lightly against the side of the pan with the back of a spoon to thicken the gravy slightly.
  • 9 **9. Final Touches**: Stir in the garam masala. Check for seasoning and adjust salt if necessary.
  • 10 **10. Garnish & Serve**: Garnish generously with fresh chopped coriander and ginger juliennes. Serve hot with bhature, puri, naan, or steamed basmati rice.
Pindi Chole (Spiced Kabuli Chana Curry)
Pindi Chole (Spiced Kabuli Chana Curry)
  • Prep Time 15 min
  • Cook Time 40 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Rajdhani Chana Kabuli (dried chickpeas)
  • 2 for soaking + 3-4 cups for cooking Water
  • 3 1 large, finely chopped Onions
  • 4 2 medium, pureed OR 1/2 cup tomato paste Tomatoes
  • 5 1.5 tbsp Ginger-Garlic Paste
  • 6 2, slit (adjust to taste) Green Chilies
  • 7 3 tbsp Oil/Ghee
  • 8 1 tsp Cumin Seeds
  • 9 1 Bay Leaf
  • 10 1 inch piece Cinnamon Stick
  • 11 2-3 pods Green Cardamom
  • 12 1 pod Black Cardamom
  • 13 3-4 Cloves
  • 14 1 tsp Kashmiri Red Chili Powder
  • 15 1.5 tbsp Coriander Powder
  • 16 1 tsp Cumin Powder
  • 17 1.5 tbsp Amchur (Dry Mango Powder)
  • 18 1 tsp Garam Masala
  • 19 1.5 tbsp Chole Masala (optional)
  • 20 to taste Salt
  • 21 2 (for dark color) OR 1 tbsp dried Amla Black Tea Bags
  • 22 1 tbsp, crushed OR 1 tbsp Anardana powder Anardana (Dried Pomegranate Seeds)
  • 23 2 tbsp, chopped (for garnish) Fresh Coriander Leaves
  • 24 1 inch piece, julienned (for garnish) Ginger
  • 25 1, slit (optional, for garnish) Green Chili
Instructions
  • 1 **Soak Chana:** Rinse the Rajdhani Chana Kabuli thoroughly and soak in plenty of water overnight, or for at least 8-10 hours.
  • 2 **Pressure Cook Chana:** Drain the soaked chana. Transfer to a pressure cooker with 3-4 cups of fresh water, salt (1 tsp), and the tea bags (or amla/anardana if using whole). Cook on high heat until the first whistle, then reduce heat and cook for 20-25 minutes, or until chana is tender but not mushy. Let the pressure release naturally. Remove tea bags and set aside the cooked chana with its cooking liquid.
  • 3 **Prepare Masala Base:** Heat oil/ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaf, cinnamon stick, green cardamom, black cardamom, and cloves. Sauté for 30 seconds until fragrant.
  • 4 **Sauté Aromatics:** Add finely chopped onions and sauté until golden brown, about 8-10 minutes. Add ginger-garlic paste and slit green chilies; cook for another 2 minutes until the raw smell disappears.
  • 5 **Add Tomatoes & Spices:** Stir in the tomato puree (or paste) and cook until the oil separates, about 5-7 minutes. Reduce heat to low. Add Kashmiri red chili powder, coriander powder, cumin powder, amchur powder, garam masala, and chole masala (if using). If using anardana powder, add it here. Sauté the spices for 1-2 minutes, adding a splash of the chana cooking liquid if needed to prevent burning.
  • 6 **Combine Chana & Masala:** Add the cooked chana along with its cooking liquid to the pan. Mix well, gently mashing a few chickpeas with the back of your ladle to thicken the gravy.
  • 7 **Simmer:** Bring the curry to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Adjust salt if necessary.
  • 8 **Garnish & Serve:** Garnish with fresh coriander leaves, ginger juliennes, and a slit green chili (if desired). Serve hot with bhature, puri, kulcha, or steamed rice.
Kabuli Chana Masala Pulao
Kabuli Chana Masala Pulao
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 cup kabuli chana (soaked overnight)
  • 1 cup basmati rice
  • 1 medium onion (sliced)
  • 1 medium tomato (chopped)
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 2 tbsp oil or ghee
  • 2 cups water
  • Salt to taste
Instructions
  • 1 Pressure cook chickpeas with water until soft. Drain and keep aside.
  • 2 Heat ghee and add cumin seeds; sauté until aromatic.
  • 3 Add onion and sauté until golden brown. Add ginger-garlic paste and cook for 1–2 mins.
  • 4 Add tomatoes and turmeric; cook for 3–4 mins.
  • 5 Add soaked rice, cooked chickpeas, garam masala, and salt; mix gently.
  • 6 Add water and bring to a boil, then simmer until rice is cooked.
  • 7 Fluff rice and serve hot.

Flavorful rice and chickpea dish perfect for lunch or dinner.

Kabuli Chana Salad (Healthy Snack)
Kabuli Chana Salad (Healthy Snack)
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 cup boiled kabuli chana (soaked & pressure cooked)
  • 1 small onion (finely chopped)
  • 1 small tomato (finely chopped)
  • 1 cucumber (finely chopped)
  • 1 green chili (finely chopped)
  • 1 tsp lemon juice
  • ½ tsp chaat masala
  • Salt to taste
  • Fresh coriander leaves
Instructions
  • 1 Combine boiled chickpeas, onion, tomato, cucumber, and green chili in a bowl.
  • 2 Add lemon juice, chaat masala, and salt; mix gently.
  • 3 Garnish with coriander leaves.
  • 4 Serve immediately as a healthy, protein-rich snack.
Kabuli Chana Curry (Chole)
Kabuli Chana Curry (Chole)
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 cup kabuli chana (soaked overnight)
  • 2 medium onions (finely chopped)
  • 2 medium tomatoes (pureed)
  • 2 green chilies (slit)
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 3 tbsp oil or ghee
  • Salt to taste
  • Fresh coriander for garnish
Instructions
  • 1 Pressure cook soaked chickpeas with water and salt until soft (3–4 whistles).
  • 2 Heat oil in a pan, add cumin seeds, and sauté until aromatic.
  • 3 Add onions and sauté until golden brown. Add ginger-garlic paste & green chilies.
  • 4 Add tomato puree and dry spices; cook until oil separates.
  • 5 Add cooked chickpeas and simmer for 10–15 minutes.
  • 6 Add garam masala and mix well.
  • 7 Garnish with coriander leaves and serve hot.

Serve with steamed rice, roti, or bhature.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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