Pindi Chole is a classic North Indian dish that is spicy and flavorful. This vegetarian dish consists of chickpeas cooked in a mixture of spices and served typically with rice or bread.
Soak chickpeas overnight in water.
Drain the chickpeas and rinse them well.
In a pressure cooker, add chickpeas, salt, and water, and cook until chickpeas are tender.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onion, garlic, and ginger to the pan and sauté until golden brown.
Stir in chopped tomatoes and all the spices, cook until oil separates.
Add the boiled chickpeas to the tomato mixture. Mix well and cook for 10-15 minutes.
Add amchur and garam masala, adjust salt and cook for another 5 minutes.
Garnish with chopped coriander and slices of ginger.
Serve hot with rice or bhatura.
