Chana Pindi Indian Chickpeas Masala Recipes

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHANA PINDI (INDIAN CHICKPEAS MASALA)

Steps:

• Soak Chickpeas overnight or for at least 6 hours.
• Boil them with enough water and teabags till they are soft.
• Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
• Heat oil in an Iron skillet.
• If you do not have one use a non stick pan.
• Add the cardomoms.
• After a minute add onions and saute.
• After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
• When the onions turn golden, add the gram flour (Besan).
• This is to give body to the curry.
• Now add ginger garlic paste and keep frying.
• take care that the ginger garlic paste does not stick to the base.
• Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
• Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
• add the boiled chickpeas and fry.
• Mash 3-4 tablespoons of chickpeas and mix it in.
• simmerfor 15- 20 minutes.
• Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
• Enjoy.

PINDI CHANA

Steps:

• Pressure cook the chickpeas till soft (about 4-5 whistles).
• Heat oil in a large and heavy bottomed saucepan.
• Add cumin seeds and mustard seeds.
• Allow to crackle and splutter.
• Add ginger, garlic, chopped onions and asafoetida.
• Fry till onions are lightly browned.
• Add all dry masala, except cinnamon and clove (powdered).
• Stir well, add tomatoes and cook till oil separates.
• Drain chickpeas, add to the skillet and stir in well.
• Add tamarind extract.
• Mix and cook till fairly dry.
• Keep aside.
• In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
• Allow to pop a bit, then add to the skillet containing the chickpeas.
• Stir gently till well mixed.
• Garnish with cilantro and onion rings.
• Serve hot with naan or rotis.
• Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!