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Pindi Chole ( Pressure Cooker ) recipe - How to make Pindi Chole ( Pressure Cooker ) Tags SauteIndian Pressure CookerPressure Cooker VegetablesVitamin B6 DietB Vitamins Whistles: High 3, Low 3 Soaking Time: 8 Hours Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 5308 hours 50 minutes Makes 4 servings Show me for servings Ingredients 1 cup kabuli chana (white chick peas)1 tbsp chana dal (split Bengal gram)4 tbsp oil2 black cardamom (badi elaichi)2 cardamom (elaichi)25 mm. (1”) stick cinnamon (dalchini)1/2 tsp dried fenugreek leaves (kasuri methi)1 cup chopped onions1/2 tsp finely chopped green chillies1/2 tsp ginger-green chilli paste1/2 tsp finely chopped garlic (lehsun)1 1/2 tsp pomegranate powder1 cup chopped tomatoes1 tsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp chilli powder1/2 tsp kitchen king masala1/2 tsp garam masala1 1/4 tsp chole masala salt to taste 1 teabag(optional)For The Garnish a few onion rings a sprig of mint Method MethodWash and soak the kabuli chana and chana dal overnight. Next day, drain and wash again. Keep aside.Heat the oil in a pressure cooker, add the black cardamom, green cardamom and cinnamon and sauté on a medium flame for a few seconds or till the flavour releases.Add the dried fenugreek leaves, onions, green chillies, ginger-green chilli paste, garlic and pomegranate powder, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn light brown in colour.Add the tomatoes, coriander-cumin seeds powder, chilli powder, kitchen king masala, garam masala, chana masala and salt, mix well and cook on a slow flame for 5 to 6 minutes or till the oil separates from the gravy, while stirring continuously.Add the kabuli chana, chana dal, teabag and 2 cups of hot water, mix well and pressure cook on a high flame for 3 whistles.Lower the flame and pressure cook for another 3 whistles.Allow the steam to escape using natural release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander.Handy tip:Handy tip:Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart. Nutrient values (Abbrv) per servingEnergy321 calProtein8.5 gCarbohydrates32.3 gFiber13 gFat17.5 gCholesterol0 mgSodium18.9 mgClick here to view calories for Pindi Chole ( Pressure Cooker )