Secret Pindi Chole

Secret Pindi Chole


Make the Spice Mix - we make our own masala 

We also grind all our masalas from scratch at home. For example we buy coriander seads, roast and grind it


Pindi Chola

  • 2 1/2 cups raw chola (soak overnight or for 7-8 hours , but if you need it quickly can soak it in warm - hot water for 4-5 hours )
  • 1 cup channa dal (washed) 
  • 7 cups of water 
  • Ready all the ingredients together and keep in a plate :
  • 2 " pc ginger cut in julienne
  • 5-10 green or red fresh chillies 
  • 3 tbsp of channa masala or tikiya kashmiri masala 
  • 1/4 cup dry pomegranate seeds ground to a paste or 
  • 3 tbsp of annardana powder 
  • 2 tbsp coriander powder
  • 1tbsp of roasted coriander powder
  • 2 tbsp of cumin powder 
  • 1 tbsp of roasted cumin powder 
  • 1 tbsp of punjabi garam masala 
  • 2 tbsp kashmiri red chilli powder
  • 1 tbsp coarsely ground dry chilli
  • 3/4 tbsp black salt 
  • salt to taste (keeping in mind that salt was put during cooking and black salt is also there)

For the tarka

  • 3 tbsp ghee 
  • 1 1/4 tsp whole cumin 
  • 1 tsp kashmiri chilli powder 


  • Wash and soak the chola /chickpeas overnight or for 7-8 hours 
  • If in a hurry can soak for 4-5 hours in warm- hot water .
  • Wash and add the channa dal to the chola
  • Then add 7 cups of water and a little salt (Use the same cup which was used for measuring the chola and channa dal) 
  • Cook in a pressure cooker for 1/2 an hour after the first whistle on low flame .When done let the cooker open naturally.
  • When the cooker opens 
  • Need to check and see if the chola has become soft , if it is still a little under cooked , cook for few more minutes .
  • When the cooker opens naturally 
  • Add all the spices , ginger and green chillies to the boiled chola and cook on medium flame till the rawness of the spices goes .
  • Cook on low to medium flame once it starts bubbling , keep stirring in between
  • When the gravy becomes a little thick , it is ready .
  • Have to leave a little more gravy than what you would like , as the gravy will thicken when it cools down .
  • If that happens can add hot water and cook for few minutes 
  • At this stage can check for salt, chillies and sourness
  • Adjust according to taste .
  • If you feel that you require a little more sourness can add dry mango powder as per taste .
  • Lastly for the tarka , take a small pan add the ghee , warm it a little 
  • Then add the whole cumin when it starts spluttering
  • Add kashmiri red chilli powder
  • Stir for few seconds
  • Add to the cooked chola
  • Take a little cooked chola and put it in the tarka pan and then add it to the chola
  • Ready to serve