Cuisines : Punjab's Lohri Festival and Recipe for Pindi Chole

 

The Lohri festival in Punjab is celebrated at night. Locals gather around a bonfire, dancing and singing to welcome the month of Magh, which signifies the harvest season. As Punjab is known as the granary of India, the month of Magh holds great importance. On the day of Lohri, Punjabis wear new clothes and enjoy a grand feast. Among the festive dishes, the popular sarson da saag and their favorite Pindi Chole are must-haves.

Ingredients:

For soaking the chickpeas:

250 grams kabuli chana (chickpeas) (soak in 3 cups of water overnight)

For boiling the chickpeas:

3 cloves

3-inch cinnamon stick

2 black cardamoms

2 green cardamoms

2 bay leaves

1 tea bag

1 tsp black salt

3 cups water

For cooking Pindi Chole:

2 tbsp oil

3 tsp ginger-garlic paste

½ tsp red chili powder

2 tsp coriander powder

1 tsp garam masala

2-3 tsp chana masala

1 tsp amchur powder (dried mango powder)

1 tsp lemon juice

Salt to taste

Method:

1. Boiling the Chickpeas:

Drain the soaked chickpeas and transfer them to a pressure cooker. Tie all the whole spices (cloves, cinnamon, black cardamoms, green cardamoms, and bay leaves) in a muslin cloth and add it to the cooker. Add black salt, water, and the tea bag. Pressure cook for 10-15 minutes until the chickpeas are fully cooked. Once done, remove the tea bag and the spice pouch.

2. Preparing the Masala:

Heat oil in a pan. Add ginger-garlic paste and sauté until the raw aroma disappears. Lower the flame and add red chili powder, coriander powder, amchur, garam masala, and chana masala. Sauté for about a minute.

3. Cooking the Chickpeas:

Add the boiled chickpeas to the masala and mix well. Adjust salt as needed. If additional spices are required, add them at this stage. Cook on low heat for 5-7 minutes, stirring occasionally, until the chickpeas are well-coated with the masala.

4. Finishing Touch:

Drizzle lemon juice over the chole and mix well.

Serve hot with naan, bhatura, or paratha. For garnish, sprinkle fried onions and green chilies on top. Enjoy!