🔴Pindi Masala Chole restaurant style, Korean cucumber kimchi recipe by Meal Palace

Ingredients

• 500 g Dried Chickpeas (soaked overnight, drained)
• 1.5 cup Water (for tea infusion)
• 1.5 tsp Black Tea Leaves (plain tea, no additives)
• 1 piece Cinnamon Stick (small piece)
• 2.5 piece Bay Leaves (dried)
• 2 piece Green Cardamom Pods (large pods, slightly crushed)
• 1 piece Mace (Javitri) (small piece, optional)
• 5 piece Black Peppercorns (whole)
• 1 tsp Salt (adjust to taste)
• 1 pinch Baking Soda (optional, helps soften chickpeas)
• 2 tbsp Mustard Oil (or sesame oil for authentic flavor)
• 2 medium Onion (finely chopped)
• 1 inch Ginger (minced)
• 4 clove Garlic (minced)
• 2 piece Green Chilies (slit lengthwise)
• 2 medium Tomato (grated or pureed)
• 2 tsp Coriander Powder (freshly ground if possible)
• 0.25 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Kashmiri) (for color and mild heat)
• 1 tsp Garam Masala
• 1 tsp Amchur Powder (dry mango powder for tanginess)
• 1 tsp Chaat Masala
• 1 tsp Cumin Powder
• 1 handful Fresh Cilantro (chopped for garnish)
• 1 medium Cucumber (thinly sliced)
• 1 medium Carrot (thinly sliced)
• 1 tsp Salt (for kimchi) (to draw out moisture)
• 1 tsp Red Chili Powder (for kimchi)
• 1 tsp Sugar
• 1 tsp Sesame Seeds
• 1.5 tsp Sesame Oil (cold‑pressed, for flavor)
• 1 tsp Soy Sauce (low‑sodium, gluten‑free if needed)
• 1 tsp White Vinegar

Instructions

1. Make tea‑infused water

   Bring 1.5 cups of water to a boil, add 1.5 tsp black tea leaves, let simmer for 2 minutes, then strain and set aside.

   Time: PT5M

   Temperature: boiling

2. Pressure‑cook chickpeas with aromatics

   In the pressure cooker add the soaked chickpeas, tea water, 1 cinnamon stick, 2‑2.5 bay leaves, 2 cardamom pods, a small piece of mace, 5 black peppercorns, and 1 tsp salt. Close the lid and cook on high pressure for 20 minutes, then natural release for 10 minutes.

   Time: PT30M

   Temperature: high pressure

3. Prepare spice blend

   In a small bowl combine coriander powder, turmeric, red chili powder, garam masala, amchur, chaat masala, cumin powder, and a pinch of salt. Mix well.

   Time: PT5M

4. Sauté onion‑tomato masala

   Heat mustard oil in a skillet over medium heat. Add chopped onions and sauté until golden brown (≈5 min). Add minced ginger, garlic, and green chilies; cook 1 min. Stir in grated tomato and cook until oil separates, about 4 min.

   Time: PT10M

   Temperature: medium

5. Combine chickpeas with masala

   Add the cooked chickpeas (with their cooking liquid) to the skillet. Sprinkle the prepared spice blend, stir to coat, and simmer gently for 10 minutes until flavors meld.

   Time: PT10M

   Temperature: low

6. Add baking soda (optional)

   Stir in a pinch of baking soda; the chickpeas will puff up slightly and become extra soft. Cook for another 1 minute.

   Time: PT2M

   Temperature: low

7. Finish and garnish

   Turn off heat, garnish with chopped cilantro, and serve hot with roti, rice, or as a snack with sliced onions and lemon wedges.

   Time: PT2M

8. Salt cucumber and carrot for kimchi

   Thinly slice cucumber and carrot. Toss with 1 tsp salt in a bowl, let sit 5‑10 min, then rinse under cold water and pat dry.

   Time: PT10M

9. Make kimchi seasoning

   In a separate bowl combine red chili powder, sugar, sesame seeds, sesame oil, soy sauce, and white vinegar. Mix until a paste forms.

   Time: PT5M

10. Toss and pack kimchi

    Add the drained cucumber and carrot to the seasoning, toss thoroughly, and transfer to a clean glass jar. Press down to remove air pockets and let sit at room temperature for 5 min before refrigerating.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g