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Punjabi Pindi Chole

Authentic dark Amritsari chickpeas cooked with whole black cardamom and tea broth, tossed in roasted pomegranate seeds, cumin, and ginger juliennes.

Lunch · 15 min prep · 35 min cook · serves 4 Newly added

Ingredients

  • 1 cup chickpeas (kabuli chana) , soaked overnight in water
  • 1 black tea bag
  • 1 tej patta (Indian bay leaf)
  • 1 black cardamom
  • 2 tbsp anardana powder , wild dried pomegranate seeds, finely ground
  • 1 tbsp coriander powder
  • 1 tsp cumin powder , dry-roasted
  • 1/2 tsp red chili powder
  • 1/2 tsp amchur (dried mango powder)
  • 3 tbsp ghee
  • 1/4 tsp hing (asafoetida)
  • 1 inch piece ginger , cut into fine juliennes
  • 1.5 tsp salt
  • 4 cups water

Preparation

  1. Drain the soaked chickpeas and transfer to a pressure cooker with 4 cups of water, salt, the tej patta, black cardamom pod, and black tea bag.

  2. Pressure cook for 5 to 6 whistles until the chickpeas are tender and dark brown; discard the tea bag and black cardamom.

  3. Drain the cooked chickpeas, reserving the dark cooking broth.

  4. Place the warm chickpeas in a wide bowl; sprinkle the ground anardana powder, coriander powder, roasted cumin powder, red chili powder, and amchur directly over them.

  5. Gently toss the chickpeas to coat them evenly in the dry spice mixture.

  6. Heat the ghee in a small pan over high heat until shimmering.

  7. Add the hing and fresh ginger juliennes; sauté for 30 seconds until the ginger turns crisp and pale golden.

  8. Pour the smoking hot ghee and ginger directly over the spice-dusted chickpeas (they will sizzle and bloom).

  9. Transfer the chickpeas and ghee back into the cooking pot; add 1 cup of the reserved dark broth.

  10. Simmer over medium flame for 10 minutes, lightly mashing a spoonful of chickpeas, until the spices form a thick, clinging dark coat.

In the tradition

Pindi Chole originated in Rawalpindi and was preserved in Punjab’s temple and gurdwara traditions. Rather than relying on onion purees, the dish achieves its characteristic dark hue and tart, smoky undertones from wild pomegranate seeds (anardana), whole black cardamom, and black tea tannins, finished with an aromatic pour of hot ginger-scented ghee.

Sources & further reading

  • Great Vegetarian Dishes , Kurma Dasa (Page 168, Spiced Chickpeas (Chole))
  • North Indian Vaishnava Shrine Canon (No-Allium Deity Kitchen Preparations)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.