Pindi Chana

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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5

Ingredients

  • 1 cup - Kabuli chana (white chick peas, ) soaked overnight.
  • 1 large tomato, chopped .
  • 1 large onion, chopped fine.
  • 1 small onion, sliced into rings.
  • 1 tsp - garlic, grated.
  • 1 tsp - ginger, grated.
  • 3 green chillies, chopped.
  • 1 tbsp - coriander, chopped.
  • 1/2 tsp -each cumin & mustard seeds.
  • 1/2 tsp - Dhania (coriander seed) powder.
  • 1 tsp - Red Chilli powder.
  • 1/2 tsp - garam masala.
  • 1/4 tsp - Turmeric powder.
  • 1/4 tsp - Cinnamon Clove powder
  • 3-4 pinch asafoetida.
  • 2 tbsp - Tamarind extract.
  • 2 tbsp - oil.
  • 1 tbsp - ghee.

How to Make Pindi Chana

  • Pressure cook the channa till soft (approx. 4-5 whistles).
  • Heat oil in a heavy saucepan, add seeds, allow to splutter.
  • Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
  • Add all dry masala, except clove-cinnamon powder.
  • Stir well, add tomatoes, cook till oil separates.
  • Drain chana, add to pan, stir well. Add tamarind.
  • Mix. Cook till fairly dry. Keep aside.
  • In a small pan, heat ghee, add clove-cinnamon powder, chillies.
  • Allow to pop a bit, add to chana. Stir gently till well mixed.
  • Garnish with chopped coriander and onion rings.
  • Serve hot with naan or other rotis.