Pindi Channa

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Sookha Matar Paneer, Best Chana Bataka(Whole Gram with Potatoes), Easy Matki Usal(Sprouted Matki or moth with spices)

Rate This Recipe
4

Ingredients

  • 1 cup - 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 and mustard seeds.
  • 1/2 tsp - Dhania powder.
  • 1 tsp - Red Chilli powder.
  • 1/2 tsp - garam masala.
  • 1/4 tsp - Turmeric powder.
  • 1/4 tsp - Cinnamon Clove powder.
  • 3-4 pinches - asafoetida.
  • 2 tbsp - Tamarind extract.
  • 2 tbsp - oil.
  • 1 tbsp - ghee.

How to Make Pindi Channa

  • Pressure cook the channa till soft (approx. 4-5 whistles).
  • Heat oil in a heavy saucepan and 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.