The best Pindi chole recipe?

This is my favourite meal to cook when im back in Mumbai. I wish I was half as good a cook as my mum or my gran, but I try. And of course, I make my recipes as healthy as possible. So, here’s my version of Pindi Chole, made with simple ingredients to not complicate my life and also my tummy. Loaded with healthy macros, chickpeas or chole or chana as we call it, is found everywhere across the globe and we all have our own versions of making it.

Some would call this chilli, some just a version of hummus, or a curry.

I’ve made it in my punjabi style,

Use:

• 1.5 cup of chickpeas, soak overnight
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1/4 cup chopped ginger and garlic
• 1/2 tablespoon cumin powder, coriander powder, turmeric, red chilli powder, and salt as per taste
• 1-2 Bay leaf
• 2-3 cardamom pods and 1-2 cloves
• 1/2 litre water

Method:

1. Add onions, tomatoes, ginger and garlic in a deep skillet.
2. Add a little oil.
3. Stir for a bit until the onions become slightly brown. 
4. Then, add the other ingredients, chickpeas and water.
5. Cover the skillet.
6. Slow cooked for 40 mins.
7. Add more water if needed.
8. Cook until the chickpeas are soft and mushy.

And that’s it. Bon Appetit!