Pindi Chana

Preparation Time : 40-45 minutes
Cooking Time : 30 minutes
Servings : 4

Ingredients
pulses and spices
1 & half cups Chickpeas (kabuli chana), soaked overnight
2 Tea bags
Salt to taste
1 tbsp Pomegranate seeds (anardana)
2 tsp Coriander seeds
1/2 tsp Turmeric powder
1 & half tsp Red chilli powder
1/2 tsp Dry mango powder (amchur)
1 & half tsp Cumin seeds
2 tbsp Coriander powder
2 tbsp Cumin powder
2 tbsp kasoori methi
1 tsp Garam masala powder
4 tbsp Ghee
vegetables
2 medium Onions (chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
2 medium Tomatoes (quartered)
1 tbsp Imli paste (tamarind)
Green chillies, slit 4-6
garnish
1-2 tbsp fresh coriander, finely cut
1 Onion cut in fine rings, separated

Instructions

Take soaked chana in a cooker/deep pan. Add salt & tea bags and cook till soft. Remove the tea bags once chana is cooked.

Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder & amchur powder. This is the chana masala.

Heat three tablespoons ghee in a iron kadai. Add 1tsp cumin seeds and saute’ till it changes colour. Add onions and saute’ till golden. Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to saute’. Add kasoori methi and cook for another 2 min.

Add boiled chana, salt and some cooking oil and mix.

Meanwhile heat one tbsp ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss. Add a little water and cook for 2 min. Add to the chana along with chana masala, garam masala and imli paste.

Stir to mix well and cook for 15-20 minutes on low heat. Garnish with fresh coriander and onion rings.

Serve hot with Bhature, mango pickle and onion rings marinated with vinegar/lemon, sprinkled with salt.

for variation, or to increase quantity
Cut some boiled potatoes into 1-inch pieces. Heat some ghee/oil in a deep pan. Add the potatoes and fry them till they are red and crispy. Sprinkle some salt, coriander powder and amchoor powder. Add the crispy potatoes to the chane / chhole and mix them well.

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