Pindi Chole — Chickpea stew

Instant pot dish, vegan suitable, gluten free

Course: Entree/ Main course

Cuisine: Indian

Main Ingredient: Beans

Serves: 2 as a main; 4 as a side

Ingredients

  • 1 cup chickpeas — dry, no need to soak
  • 2 tea bags
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 3 pods cardamom (available at Indian grocery) alternative: 1/4 tsp ground
  • 4 cloves
  • 14 tsp baking soda
  • 12 tsp salt
  • 3 cup water
  • 1 tsp vegetable oil of your choosing.

Directions for Stage 1

  1. Pile everything in to a 6 qt Instant pot and mix. Fasten the cover and turn the release valve to “seal”. On high pressure, manually set for 45 minutes. If using 3 qt pot, set for 50 minutes.
  2. Let cool for 10 minutes before opening the release valve.
  3. Drain chickpeas, discard whole spices and teabags. Set aside for Stage 2.

For a mild curry

  • 3 tsp oil
  • 1 bay leaf
  • 1 onion finely chopped
  • 2 tsp ginger garlic paste
  • 1 green chili slit down the middle or 1 tsp chopped green chilis
  • 2 Tbsp chana masala (link to recipe here)
  • 1 – 14 oz canned small diced tomatoes or 2 large fresh tomatoes chopped
  • 12 tsp salt
  • 2 tbsp cilantro finely chopped or 2 Tbsp chopped celery leaves

For more heat in your curry, in a small fry pan, gently fry the following together and stir into your finished curry.

  • 1 tbsp ghee / clarified butter or oil of your choice.
  • 1 green chili slit
  • 1 inch ginger, peeled and julienne or 2 tsp ginger paste.
  • 14 tsp Kashmir red chili powder. Warning: this is a very intense spice. Alternative — 1/4 tsp cayenne pepper.

Directions

  1. In the Instant Pot, set cook setting to Saute. Add 1 tbsp of ghee or oil of your choice. When the oil is hot, saute the bay leaf in it for 30 seconds.
  2. Add the onion, along with garlic-ginger paste and the split green chili. Saute until the onions turn golden brown.
  3. Add the prepared chana masala powder and keep stirring as the spices become aromatic and delicious. You don’t want to burn the spices.
  4. Add the tinned tomatoes and mix all the ingredients together. .
  5. Cook until the tomatoes are soft and oil separates
  6. Add the reserved cooked chickpeas and ½ tsp salt. If you are using the spicy additions, stir those in now
  7. Cover and simmer for 15 minutes.
  8. Add the chopped cilantro and mix well.

Serve with rice, naan bread, roti. Add a few cooling side dishes like sliced cucumber, sliced bananas and you can never go wrong with a little Indian pickle on the table.

Thanks for reading. Keep cooking and talk at you later.

Kate

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