Recipe : Pindi Chana


Preparation Time : 25 minutes
Serves : 4

Ingredients :

  • Kabuli chana (white chick peas) – 200 gms

  • Tea leaves – 2 tsp

  • Ginger-garlic paste – 2 tsp

  • Grated ginger – 2 tsp

  • Grated onion (medium) – 2

  • Kasturi methi – ½ tsp

  • Chhole masala – 1 tbsp

  • Whole garam masala – 1 tsp

  • Turmeric powder – 1 tsp

  • Oil – 1 tbsp

 

  • Water – 1 ½ cup

  • Cooking soda – ½ tsp

  • Asafetida – ½ tsp

  • Slit green chilly – 1 to 2 nos.

  • Roasted cumin seeds powder – 1 tsp

  • Coriander powder – ½ tsp

  • Salt to taste

  • Lemon juice – of half lemon

  • Lemon pieces and coriander leaves to garnish

 

Method :

  • Pindi ChanaSoak the chana in lukewarm water for 8 – 10 hours.

  • Drain the water and wash properly.

  • Now boil 2 cups of water with the tea leaves.

  • Now drain the water and add to the chana in a thick bottomed pan. Add the cooking soda.

  • Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame and then low flame for about 15 minutes.

  • Heat oil in a pan. Add the cumin seeds, asafetida, green chilly and the onions.

  • Sauté them till light brown, then add the ginger-garlic paste, ginger and kasturi methi.

  • Now add all the other spices except cumin powder and kasturi methi and fry them on medium flame till the oil separates.

  • Mash 2 -3 tsp of chana and sauté with spices.

  • Now drain the water from the chana and add it to the masala. Mix well, add cumin powder and kasturi methi and cook covered for 5 – 10 minutes on low flame.

  • Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well.

  • Serve hot after garnishing with onion rings, coriander leaves and cut lemon pieces.



  • Tips & Variations

  • You may even add a few pieces of boiled potatoes.

  • You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It helps to soak them quickly.

  • You may add a tsp of ghee to the chana before boiling. It cooks them fast and soft.

 

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