Pakistani
Pindi Cholay (Dark Rawalpindi Chickpeas)
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Pindi Cholay (Dark Rawalpindi Chickpeas) is Pakistani home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the chickpeas overnight in plenty of water, then drain them. This dish cannot be made from a can and still be Pindi cholay.
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Tie the tea leaves in a small square of muslin and pressure cook the chickpeas with the water, salt and the tea bundle for 20 minutes, or simmer them 90 minutes, until they are soft enough to crush between two fingers and stained dark.
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Toast the anardana and peppercorns in a dry pan for 1 minute and grind them coarsely with the amchur.
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Heat the oil in a wide pan, fry the sliced onion until deep brown, add the ginger garlic paste for 1 minute, then the chopped tomato, red chili powder, coriander powder and cumin.
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Bhunno the masala 8 minutes until it darkens and the oil separates, then lift the chickpeas in with a cup of their black cooking water and simmer 10 minutes, crushing a few against the pan to thicken the gravy.
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Stir in the ground anardana mixture and the garam masala, then top with julienned ginger, slit green chilies and coriander leaves. Serve with hot naan or puri.
Watch how to cook Pindi Cholay (Dark Rawalpindi Chickpeas)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Pindi Cholay (Dark Rawalpindi Chickpeas), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pindi Cholay (Dark Rawalpindi Chickpeas) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 370 kcal
- Protein
- 14 g
- Carbs
- 46 g
- Fat
- 14 g
- Fiber
- 13 g
- Sugar
- 1 g
- Sodium
- 580 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Pindi Cholay (Dark Rawalpindi Chickpeas) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.