Pindi Chana

Pindi Chana

By Chef Shantanu Gupte

From Health Mange More

Prep: 7 hours

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

A close cousin to cholay, pindi chana is a dry dish made with chickpeas

Ingredients

Chickpeas (kabuli chane), soaked overnight with salt 1 cup
Tea bag 1
Sunflower oil 1 tbsp
Cumin seeds ½ tsp
Coriander seeds 1 tsp
Green chillies, slit 2
Garlic, finely chopped 1 tsp
Medium onion, finely chopped ½
Large tomato, finely chopped 1
Salt to taste
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Fresh coriander leaves, chopped 1 tbsp
Ginger, cut into thin strips 1 inch

Methods

Drain and put the chickpeas in a pressure cooker, add a tea bag and 2 cups water and cook under pressure for 20 minutes or till they are soft.
Heat oil in a non-stick wok, add cumin seeds, coriander seeds, 1 green chilli and garlic and saute till fragrant.
Add onion and half the tomato and saute till both soften.
Add salt, red chilli powder, turmeric powder and garam masala powder and mix well.
Add ½ cup water and mix till all the spices blend well.
Now add chickpeas and half the remaining tomato and mix well. Bring to a boil and simmer for 5 minutes.
Transfer into a serving bowl, garnish with remaining tomato, coriander leaves, remaining green chilli and ginger and serve hot.

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