Recipe : Pindi Chana
Preparation Time : 25 minutes
Serves : 4
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
Soak 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.