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Plain Pindi Channa

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Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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4

Ingredients

  • 1 cup - Kabuli Channa (white chickpeas), soaked overnight.
  • 1 large Tomato (chopped).
  • 1 large Onion (finely chopped).
  • 1 small Onion (sliced into rings).
  • 1 tsp - Garlic (grated).
  • 1 tsp - Ginger (grated).
  • 3 Green chillies (chopped).
  • 1 tbsp - fresh coriander (chopped).
  • 1/2 tsp - cumin seeds.
  • 1/2 tsp - mustard seeds.
  • 1/2 tsp - coriander (dhania) powder.
  • 1 tsp - Red Chilli powder.
  • 1/2 tsp - garam masala.
  • 1/4 tsp - Turmeric powder.
  • 1/4 tsp - cinnamon-clove powder.
  • 3 to 4 pinches of asafoetida.
  • 2 tbsp - Tamarind extract.
  • 2 tbsp - oil.
  • 1 tbsp - ghee.

How to Make

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