PINDI CHANA

PINDI CHANA

Pindi chana/chole is a delicious side dish common in North India. It is a dry dish in contrary to chana or chole common in other parts of India. Albeit, it is still an excellent pairing with almost any sort of breads (kulcha, chapatti, naan) or rice. My daughter likes to have it with jeera rice or plain steamed basmati rice.

PINDI CHANA

Pindi chana/chole is a delicious side dish common in North India. It is a dry dish in contrary to chana or chole common in other parts of India. Albeit, it is still an excellent pairing with almost any sort of breads (kulcha, chapathi, naan) or rice.
Prep Time20 mins
Active Time50 mins
Total Time1 hr 10 mins
Course: North Indian, Side Dish
Cuisine: North Indian
Keyword: chickpea, chole, Kulcha, north indian, Pindi, Punjabi Chole
Yield: 5 People
Author: Srimathi and Smrithi

Materials

  • 1 1/4 Cup White chickpeas (Kabuli chana) Soaked overnight or around 8 hours
  • 1 tsp Salt or to taste
  • 2 to 3 Teabags or 2 tbsp tea leaves tied in a clean cloth

For Chana Masala (Spice Powder)

  • 3 tsp Anardana (dried pomogranate seeds)
  • 2 tsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 3/4 tsp Dried Mango Powder (Amchur)

For Chana Masala (Base)

  • 3 tbsp Ghee/Butter/Oil According to preference
  • 1 tsp Cumin Seeds (Jeera)
  • 1 Onion Large
  • 2 tsp Ginger Garlic Paste or 1 inch Ginger
  • 1/2 tsp Turmeric Powder
  • 2 tsp Roasted Cumin Powder
  • 2 tsp Coriander Powder
  • Salt To taste

For Tempering

  • 1 tsp Ghee or Oil
  • 1 tsp Cumin Seeds (Jeera)
  • 5 Green Chillies
  • 2 Tomatoes Medium sized, finely chopped
  • 1 tsp Garam Masala

Instructions

For Chickpeas

  • Soak the chana overnight or for a minimum of 8 hours.
    chana2
  • Take the soaked chana in a pressure cooker, add tea bags (or the tied up cloth with tea leaves) and salt. Add 1 cup water and pressure cook it for 5-6 whistles or until the channa is cooked thoroughly. After it is cooked, remove the tea bags and keep the channa aside.

For Chana Masala (Spice Powder)

  • Roast anardana seeds.
    chana4
  • Take the roasted anardana seeds in a blender along with the other ingredients mentioned for the spice powder. Grind it to a coarse mixture and keep it aside.
    chana5

For Base

  • Place a kadai/wok on medium heat, and pour in ghee, or oil (or butter, whichever is preferred).
    chana6
  • Once it is hot, add cumin seeds.
    Masala7
  • Once the cumin seeds darken, add onion and sautee for five minutes till the onion turns brown in colour.
    Masala8
  • Add ginger, turmeric powder, cumin powder, coriander powder and red chilli powder and cook until the raw aroma of ginger goes away.
    Masala9
  • Add the boiled chana to this mixture, and stir well till the masala coats the channa evenly. Add salt and cook for 2-3 minutes.
    Masala10

For tempering

  • In the meantime, make the tempering. Place a small kadai on medium heat. Pour in ghee or oil. When it is hot, add cumin seeds.
    Masala12
  • Once the cumin seeds start spluttering, add slit green chillies, tomatoes and salt. Cook for 2-3 minutes.
    Masala14
  • Add 1/4 cup water, cover and cook till the tomatoes soften. This will take around 3-4 minutes.
    Masala13

Final preparation

  • Pour the tempering mixture into the cooking chana (base).
  • Add garam masala, and the prepared chana masala. Cook on low flame for 12-15 minutes. Add little water if the mixture gets too dry in between.
  • Pindi chana is ready for serving now.
    masala17

Notes

  1. Tea bags are added here to give the chana a beautiful brownish-black colour. It can be omitted, but the chana will look pale in colour then.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating