A traditional recipe from North India made from chickpeas is made spicy and tangy packed with flavors from ginger and lemon. It makes a perfect weekend lunch recipe or even as a main course for parties.
To begin, first cook the chola in the pressure cooker until done
Heat a teaspoon of oil in a pan over medium heat. Add the onion, ginger, green chillies, turmeric powder, coriander powder, salt, garam masala powder, amchur powder, chilli powder, cinnamon stick and cardamom.
Add the pumpkin puree and the oats and stir fry with the spices. Add the cooked chola and give it a good stir. Add 1 cup of water and give it a good stir.
Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste. Turn off the heat and stir in the chopped coriander leaves and serve with sliced ginger and lemon.