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    Home » Vegetarian Side Dishes » Pindi Chana | Chana Pindi

    Pindi Chana | Chana Pindi

    Published: Oct 18, 2013 · Modified: Sep 23, 2020 by Srivalli · 17 Comments

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    After the wonderful Navaratri cooking and a break of a couple of days, I am back with another delicious chickpea dish. When I was browsing through the books, I came across this delicious Pindi Chana from a Futura Cookbook. I have been wanting to make it for a while. So I thought I might as well do now.

    This recipe is to be Rawalpindi Style, I am not sure how true it is, however the recipe name goes after the place and is supposed to have been originated there. Anyway, this is a dry dish and makes a great combo with rotis.

    This was my dinner, while I made a nonveg meal for the family. So I had just my parents to enjoy this treat. I saved up the dry version for myself, just as it was supposed to be served, while I had a little gravy for parents.







    Pindi Chana | Chana Pindi - Rawalpindi Style
    Ingredients Needed:
    To be pressure cooked
    Chickpea / Kabuli Chana - 1 cup
    Black Cardamon - 1
    Cinnamon - 1 inch
    Cloves - 2 nos
    Salt a pinch
    Water - enough to cover the chickpea
    For powder
    Pomegranate seeds - 1/2 tsp
    Cumin Seeds - 1/2 tsp
    Dry roast in a nonstick pan, cool, and powder. Keep it aside.
    For the Gravy
    Roasted Coriander powder -1 tsp
    Pepper powder - 1/2 tsp
    Garam Masala - 1/2 tsp
    Dry Mango powder/ Amchur - 1/4 tsp
    Green chilies - 2 nos
    Ginger - 1 inch
    Ghee - 2 tsp
    For Garnish
    Onion - 1 small
    Lemon wedge - 2
    How to make the Pindi Chana
    Wash and soak the Chickpea overnight. Change the water a couple of times. Take the ingredients listed under to be pressure cooked, add enough water and pressure cook for 3 - 4 whistles or till the channa is cooked well. Allow the pressure to fall down.
    Open the lid, drain the water, and reserve. Add salt, pomegranate - cumin powder, roasted coriander powder, mango powder, garam masala, pepper. Mix till the chickpea is well coated with spices. Sprinkle finely chopped chilies and ginger on top.
    In another pan, heat ghee till smoky and pour over the chickpea. Now add reserved water.
    Cook the chana further for a while till all the liquid dries up and oil separates, stirring making sure the bottom doesn't burn.
    Serve hot, garnished with onions and lemon wedges.

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    Pindi Chana | Chana Pindi - Rawalpindi Style

    Course Main Dish - Gravies
    Cuisine North Indian, Punjab
    Author Srivalli

    Ingredients

    • !To be pressure cooked
    • 1 cup Chickpea / Kabuli Chana
    • 1 Cardamon black
    • 1 inch Cinnamon
    • 2 nos Cloves
    • Salt a pinch
    • Water enough to cover the chickpea
    • !For powder
    • 1/2 tsp Pomegranate Seeds
    • 1/2 tsp Cumin Seeds
    • !For the Gravy
    • 1 tsp Coriander Powder Roasted
    • 1/2 tsp Pepper Powder
    • 1/2 tsp Garam Masala
    • 1/4 tsp Dry Mango Powder / Amchur
    • 2 nos Green Chilies
    • 1 inch Ginger
    • 2 tsp Ghee
    • !For Garnish
    • 1 small Onion
    • 2 Lemon wedge

    Instructions

    • Wash and soak the Chickpea overnight. Change water couple of times. Take the ingredients listed under to be pressure cooked, add enough water and pressure cook for 3 - 4 whistles or till the channa is cooked well. Allow the pressure to fall down.
    • Open the lid, drain the water and reserve. Add salt, pomegranate - cumin powder, roasted coriander powder, mango powder, garam masala, pepper. Mix till the chickpea is well coated with spices. Sprinkle finely chopped chilies, and ginger on top.
    • In another pan, heat ghee till smoky and pour over the chickpea. Now add reserved water.
    • Cook the chana further for a while till all the liquid dries up and oil separates, stirring making sure the bottom doesn't burn.
    • Serve hot, garnished with onions and lemon wedges.

    Notes

    Notes: This is an almost dry dish served as such. If you want you can let little water remain if you are not comfortable with very dry side dish.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Semiya Kesari with Jaggery ~ Navratri Special Dishes - Day 9 ~ Dussehra Special
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    Reader Interactions

    Comments

    1. Manjula Bharath says

      October 18, 2013 at 6:36 pm

      wow super delicious chana curry looks so very inviting 🙂 I don't want any breads with this ,can enjoy them as is 🙂

      Reply
    2. Vinitha says

      October 18, 2013 at 9:08 pm

      I am always looking for chana recipes. I love them. This looks interesting - goes to my to-make list

      Reply
    3. srikars kitchen says

      October 18, 2013 at 10:54 pm

      Looks nice.. Sounds good..

      Reply
    4. Apu says

      October 19, 2013 at 2:13 am

      Looks yummy! New chole recipes are always welcome!

      Reply
    5. Chef Mireille says

      October 20, 2013 at 4:10 am

      love the spices used in this

      Reply
    6. Janani says

      October 20, 2013 at 12:42 am

      I love channa in any from it has a unique taste just perfect for chapathi/poori/naan so loving it.

      Reply
    7. Shree Rao says

      October 20, 2013 at 3:58 pm

      Beautiful side dish 🙂

      Reply
    8. Vijayalakshmi Dharmaraj says

      October 20, 2013 at 6:41 pm

      Wow super delicious. .. my fav. Chana.. tempting

      Reply
    9. Sandhya Ramakrishnan says

      October 21, 2013 at 4:58 am

      Looks awesome Valli! Perfect for dinner 🙂

      Reply
    10. Padmajha PJ says

      October 21, 2013 at 12:55 pm

      Love to try out different version of Channa! Looks great Srivalli 🙂

      Reply
    11. Priya Srinivasan says

      October 21, 2013 at 3:59 pm

      I too have that futura cookbook valli!!!!channa looks very inviting!!!

      Reply
    12. Pavani N says

      October 22, 2013 at 2:25 am

      Yummy variation to regular channa masala. Looks yummy!!

      Reply
    13. Sapana Behl says

      October 23, 2013 at 6:40 am

      Chana pindi is all time fav...that bowl of chana looks so tasty and spicy!

      Reply
    14. Harini-Jaya R says

      October 28, 2013 at 3:06 am

      Looks awesome..Chana made in whatever method is always a crowd pleaser!

      Reply
    15. Usha says

      October 29, 2013 at 12:53 am

      Even I don't need any roti or rice to eat this. I top it with some yogurt, onion, tomatoes and dig in.. 🙂 Curry looks delicious!

      Reply
    16. veena krishnakumar says

      October 29, 2013 at 7:48 am

      Love channa in all its variations and loved the last pic

      Reply
    17. Sandhya Ramakrishnan says

      October 30, 2013 at 2:48 am

      Channa looks very good! One dish that holds up so well to any variations 🙂

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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