Pindi Chole / Chana (Chickpeas)

This one is on a special request!
A delightfully simple and quick recipe with yummy results. 
Ingredients (Serves two):
1 1/2 cups of white chana soaked over night or 3-4 hours in hot water.
1 can of pre cooked chana drained and washed.

1 t sp. jeera roasted and powdered
2 cups of water
2 brown cardamoms
3 cloves
3 small sticks of cinnamon
2 tb. sps coriander powder
1 t sp. pepper powder
1 t sp garam masala powder
11/2 t sp mango powder
Salt to taste
3 green chilies slit 
1 tb sp ginger julliens (cut into long thin strips)
1 tb sp. veg. oil
3 t sps ghee
1 medium onion sliced thick
1 lemon cut into wedges
  • Put raw chana in the pressure cooker with 2 cups of water, salt and the whole spices (cardamom, cloves, cinnamon), close the lid and bring to high pressure. 
  • Lower heat and cook for 15-20 minutes. 
  • Remove cooker from heat and allow to cool naturally. 
  • Open the cooker and drain out the liquid and reserve.
  • If using pre cooked chana, wash and drain and put in a kadai or frying pan.
  • Add all the dry powdered masalas to the dry chanas and mix well till evenly coated with the spices. Sprinkle green chillies and ginger on top.
  • In a pan heat oil till smoky and pour evenly over chanas. Add cooking liquid.(if using pre cooked chana, add 1 cup hot water).
  • Place on medium heat and cook, stirring occasionally, till liquid is almost dry and oil shows separately.
  • Remove pan from heat and transfer chanas to a serving dish.
  • In a small pan heat the ghee/butter till smoky and pour evenly over the chanas.
  • Garnish with onions, coriander and lemon wedges.
  • Serve with lightly buttered bread and warmed up bread of your choice.

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