Rediff reader and food blogger Arti Gupta sent us this traditional recipe.
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If you like food that is tangy and spicy, you must try the traditional Pindi Chhole.
Delhi-based food blogger and Rediff reader Arti Gupta sent us this recipe cooked in olive oil.
- 1 cup kabuli chana (chickpeas)
- 1 tbsp olive oil
- 1 tsp cumin seeds/ ajwain
- 1 bay leaf
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 chopped tomato
- Salt as per taste
- 1 tsp dry mango powder
- 1 tsp anardana powder
- 1 tbsp ginger julienned
- 2-3 green chillies chopped
For the garnish
- 1 tsp ginger julienned
- 1 tsp chopped coriander
- 2-3 lemon wedges
- Soak the kabuli chana overnight and pressure cook for half an hour.
- Heat oil. Add cumin seeds and ajwain.
- Add bay leaf, 1-2 green chillies, ginger, and saute.
- Add tomatoes and saute for a minute.
- Add chana and rest of the seasoning and cook for about 15 to 20 minutes.
- Garnish with tomato slices, chopped green chillies, ginger and coriander.
- Serve with lemon wedges and mint chutney.
Photo courtesy: Arti Gupta
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