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.
Pindi Chana | Chana Pindi - Rawalpindi Style
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.
Manjula Bharath says
wow super delicious chana curry looks so very inviting 🙂 I don't want any breads with this ,can enjoy them as is 🙂
Vinitha says
I am always looking for chana recipes. I love them. This looks interesting - goes to my to-make list
srikars kitchen says
Looks nice.. Sounds good..
Apu says
Looks yummy! New chole recipes are always welcome!
Chef Mireille says
love the spices used in this
Janani says
I love channa in any from it has a unique taste just perfect for chapathi/poori/naan so loving it.
Shree Rao says
Beautiful side dish 🙂
Vijayalakshmi Dharmaraj says
Wow super delicious. .. my fav. Chana.. tempting
Sandhya Ramakrishnan says
Looks awesome Valli! Perfect for dinner 🙂
Padmajha PJ says
Love to try out different version of Channa! Looks great Srivalli 🙂
Priya Srinivasan says
I too have that futura cookbook valli!!!!channa looks very inviting!!!
Pavani N says
Yummy variation to regular channa masala. Looks yummy!!
Sapana Behl says
Chana pindi is all time fav...that bowl of chana looks so tasty and spicy!
Harini-Jaya R says
Looks awesome..Chana made in whatever method is always a crowd pleaser!
Usha says
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!
veena krishnakumar says
Love channa in all its variations and loved the last pic
Sandhya Ramakrishnan says
Channa looks very good! One dish that holds up so well to any variations 🙂