Pindi Chana Recipes

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!

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.