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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.
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