Now Reading: 8. Chickpea Pindi Curry with Lentil Sprouts


8. Chickpea Pindi Curry with Lentil Sprouts

A nice dry and spicy protein dish, that goes with bread or rice! Easy to make.

First off, a disclaimer: This recipe is definitely an unrecipe! I have deviated a bit from the original classical recipe.

What is the classical recipe?

Basically, you marinate the cooked chickpeas with the “pindi chole” masala powder, then you pour the hot oil after it’s cooled into the chickpea-spice mixture. And then you just cook in slow heat for 10 minutes.

Why did you violate the original recipe?

Sorry. I tried to stay loyal but I just couldn’t. When I enter a kitchen, the artist or the risk-taking part of me takes over. I looked in the fridge and saw about 2 cups of green lentil sprouts I had forgotten to have for breakfast. Then, while taking out the pindi chole spice powder, I thought about the use of a few other things, and basically make a new curry.

What is pindi chole masala powder, by the way?

You won’t believe this but the word pindi is named after the old city of Rawalpindi (in the Punjab province), which is now part of Pakistan.

chole is the Indian name for the big variety of chickpeas.

The pindi chole masala/spice powder is basically a collection of these spices:

  • paprika, ginger, turmeric, coriander, cumin, tomato, garam masala, mango powder, methi/fenugreek, hing, melon seeds, coriander, dry mango, cumin, cassia, clove, chili, black pepper, mint leaf, fennel seeds, pomegranate seeds, black salt, nutmeg, mace, caraway.

You can buy this spice mix ready-made from an Indian grocery store. Just look for “pindi chole

How exactly did you make it different?

See below!

Chickpeas2 cups soaked overnight and then cooked
Green lentils sprouts2 cups raw sprouts
Tomato1 cup chopped
Capsicum1 cup diced
Coriander leaves1/2 cup chopped
Pindi Chole masala powder5 tablespoons
Turmeric1 tablespoon
Ghee (or any oil)5 tablespoons
Cumin seeds1 tablespoon
Ajwain seeds (carrom seeds)1 tablespoon
Curry leaves5 leaves
Ginger1 inch chopped
Green chili1 small, sliced
Lemon juice2 tablespoons
Salt1 teaspoon

*I make large quantities. So, re-do your quantity based on your needs.


  1. In the bowl of cooked chickpeas, add the pindi chole spice mix. Mix it well and keep it aside.
  2. Heat oil in a deep pan.
  3. Add ginger and green chili. Saute a minute.
  4. Add curry leaves. Saute a minute also.
  5. Add cumin seeds and ajwain seeds. Mix. Get to a brown colour.
  6. Add turmeric and mix well.
  7. Add the chickpea mixture to this oil mixture, along with salt, and mix it really well.
  8. If your pan is small, then transfer the chickpea mixture into a larger cooking pot and then add the oil.
  9. Cook under medium heat for about 10 mins.
  10. Then, add your tomatoes and green sprouts. Mix well.
  11. Cook for another 5 minutes.
  12. Add the lemon juice and garnish with coriander leaves.

In pictures!

Looks nice, huh? Tastes good too but do keep in mind this warning – it is slightly spicy. Not much.

Serve your preparation with any bread but chapatti or poori is the best in my opinion, as this is a dry dish. You can have it with rice but may need another gravy dish or at least yoghurt to have it with.

Hope you like this one!

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    8. Chickpea Pindi Curry with Lentil Sprouts