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Pindi Cholay Dried Beans Pressure Cooker Recipe
|Tender whole garbanzo beans black color from spices and lightly coated in a spice mixture.
Pindi Cholay originated in Rawalpindi, a city in Pakistan now.
(Chole, Chholay, Chickpeas, Garbanzo beans)
1. For traditional pre-cooking, you will need 2 Tablespoons of Amla powder during par cooking for black color. Here, we will use 2 Tablespoons of tea leaves.
2. Traditionally, the beans are cooked in Karahi over medium heat for about 2 to 3 hours. We will use Pressure Cooker to save time.
1. Kabuli Chana (Dried Garbanzo beans): 2 cups
3. Tealeaves: 2 Tablespoons
5. Cooking Oil: ½ Cup
7. Salt: ¾ teaspoon
8. Cayenne pepper: ½ teaspoon
11. Ajwainr: ½ teaspoon
12. Standard Garam Masala: 1 Tablespoon
Cinnamon powder: ¾ teaspoon
Ground Cloves: ¾ teaspoon
Ground Black pepper: ¾ teaspoon
Ground Cardamom: ¾ teaspoon
13. Ground Fennel Seeds: ½ teaspoon
14. Anar-daana (Dried, dry roasted and powdered pomegranate seeds): 1 Tablespoon
16. Bay leaf: 3
1. Cilantro Chopped
2. Fresh Serrano Chopped
3. Thin wedges of fresh lime
Bring water to a boil. Add Garbanzo beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.
Tie tealeaves in a muslin cloth. Add pre-soaked beans, water and tea to a pressure cooker. The water must top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat. After the pressure has dropped, remove tea. Drain and save the black tea water.
This is normally done in iron Karahi.
1. In a separate pan heat cooking oil.
2. Add onions, salt and Cayenne pepper. Fry till water is gone and onions are actually turning brown.
3. Add Garlic and ginger. Cook two minutes.
4. Add remaining spices. Fry about one minute.
5. Add about one cup of black tea water saved from pre-cooking. Bring to a boil. Simmer about five minutes.
6. Add the pre-cooked beans stir well to coat the bean thoroughly. Add the remaining water if any left from pre-cooking. Continue cooking stirring occasionally till all the water has evaporated.
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