housewivesdiary: PINDI CHOLE| CHANA MASALA

Pindi Chana

Pindi Chana is one of my favorite lunch items for the weekends. It is easy to prepare and is filling.

Pindi Chana is a popular classic chickpeas preparation from Rawalpindi, Pakistan. It is extensively prepared in Punjab and Delhi. There are two variations to this popular recipe, one is prepared from Kabuli Chana/White Chickpeas/Garbanzos while the other using Kala Chana/Black Chickpeas.

Pindi Chana is served with hot Puri’s or Bhatura’s with accompaniments of raw onion cucumber salad and pickle.

The recipe of Pindi Chana which I am sharing with you is extremely simple and has all dry ingredients. Unlike chana masala which has a lot of gravy this preparation is dry with very little moisture. Another distinct feature of this recipe is the dark brown color which come from tea leaves or dried amla (I forgot to use either of them while preparing).

I have slightly tweaked the recipe by using chat masala instead of amchur (Dried mango) or anardana (dried pomegranate) powder. Chat masala adds the extra zing to this recipe and leaves a burst of flavor’s in your mouth.

I generally don’t do a fancy presentation and like to serve it in a rustic manner.

I am also sharing a tip on soaking the kabuli chana when you are in a hurry.

Preparation Time: 8 hours soaking time + 5 minutes

Cooking time : 45 minutes

Serves : 3

Ingredients:

250 gms of Kabuli Chana/Chickpeas/Garbanzos

1 or 2 Bay Leaves/ Tej Patta

1 Black Cardamom/Badi Elaichi

1” Piece of Cinnamon stick/Dal Cheeni

1 ½ tsp Chole Masala

1 ½ tsp Chat Masala

1 tsp Coriander powder/Dhania powder

1 tsp Jeera powder/Cumin powder

1 tsp Red Chilli powder

1/4^th tsp Tumeric

1/4^th tsp Ajwain/Carrom seeds

Salt to taste

2 tbsp Oil/Ghee

1” Piece of Ginger cut into juliennes

2 Green Chilies slit

Method:

Wash and soak the Kabuli Chana/Chickpeas/Garbanzos in enough water overnight or minimum of 6 hours.

Tip

Wash the Kabuli Chana and soak in boiling for water for 1 hour the result will be same as it would have been after soaking overnight.

Add badi elaichi, cinnamon stick ,bay leaves and tea bag to kabuli chana and cook it in a pressure cooker for 7 to 8 whistles or until tender. Chana should be cooked till the stage where you can easily mash it with hand or spoon.

Remove the spices and the tea bag and drain off the excess water from the boiled chana.