Rawalpindi-Style Dry Spiced Chickpea Curry

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A beloved chickpea dish from the city of Rawalpindi, this dry-style curry stands apart for its deep brown hue, robust spice blend, and signature tang from pomegranate seeds and dried mango powder. Traditionally served with kulche or bhature for an authentic North Indian street-food experience.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 6 gSugar
• 13 gProtein
• 480 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For cooking the chickpeas

• 1.5 cups dried chickpeas, soaked overnight
• 2 black tea bags
• 1 bay leaf
• 1-inch cinnamon stick
• 4 cups water

For the masala base

• 3 tablespoons mustard oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 2 medium tomatoes, finely chopped

For the dry spice blend

• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon turmeric powder
• 1 tablespoon dried pomegranate seeds, lightly crushed

For finishing

• 1 teaspoon dried mango powder (amchoor)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons chopped coriander leaves
• 1 lemon, juiced

Directions

1. Drain the soaked chickpeas, rinse well, and place in a pressure cooker with tea bags, bay leaf, cinnamon, and 4 cups of water. Pressure cook for 6 to 7 whistles (about 20 minutes) until the chickpeas are tender yet hold their shape.
2. Heat mustard oil in a heavy-bottomed pan over medium-high heat until it just begins to smoke. Add cumin seeds and let them splutter for a few seconds.
3. Add the chopped onions and sauté until deep golden brown, about 8 to 10 minutes. Stir in the ginger-garlic paste and slit green chilies, cooking for 2 minutes until the raw aroma disappears.
4. Add the chopped tomatoes and cook, stirring occasionally, until the oil separates from the masala, about 6 to 8 minutes. Mix in coriander powder, Kashmiri red chili powder, turmeric, and crushed pomegranate seeds.
5. Drain the chickpeas, reserving 1 cup of the cooking liquid. Remove and discard the tea bags, bay leaf, and cinnamon. Add the chickpeas to the masala along with the reserved liquid, and lightly mash a few chickpeas against the pan to thicken the gravy.
6. Simmer uncovered for 15 to 20 minutes, stirring gently, until the gravy thickens and coats the chickpeas in the signature dry-style preparation. Stir in the dried mango powder, garam masala, and salt; cook 2 more minutes.
7. Remove from heat and finish with fresh lemon juice and chopped coriander leaves. Serve hot with warm kulche, bhature, or steamed basmati rice.

Cook’s Notes

• The black tea bags are traditional and give the curry its characteristic deep brown color; do not skip them
• Mustard oil should be heated to its smoking point for authentic flavor; substitute with vegetable oil if mustard oil is unavailable
• Reserving and adding the cooking liquid helps meld flavors while mashing a few chickpeas creates the thick, clinging gravy Pindi style is known for
• Amchoor (dried mango powder) provides the signature tangy finish and should not be skipped; substitute with a squeeze of lemon if absolutely necessary
• Letting the curry rest for 10 to 15 minutes before serving allows the spices to bloom and the flavors to deepen

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