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Monday, November 14, 2016

Pindi Chana

Pindi Chana is a dry dish from Punjabi Cuisine which is a really flavorful dish made with several spices. Chickpeas/kabuli Chana is soaked and boiled with spices and tea leaves to give a distinct flavor.

Preparation Time: 15 minutes  + 6 to 8 hours soaking
Cook Time: 20 minutes
Serves : 3-4


To boil:
Kabuli Chana/Dry Chickpeas : 1 cup
Tea leaves : 2 teaspoons (tied in a cloth)
Cardamom/Elachi : 3
Cinnamon/Dalchini : 1"piece

For curry:

Onions : 1 medium chopped
Tomato: 1 large chopped
Green chilies: 4 split
Ginger garlic paste: 1 tablespoon
Chole masala: 2 tablespoon
Red chili powder: 1 teaspoon
Garam masala: 1 teaspoon
Cilantro: 2 tablespoons chopped
Salt to taste

Soak the chickpeas 6 to 8 hours, wash and add all ingredients listed under to boil and place them in a pressure cooker. Cook for 4 whistles and keep it aside.
Heat oil in a pan and add green chilies and ginger garlic paste. Fry for 1 minute.
Add onions and sauté for 3 minutes until they turn translucent.
Add turmeric and tomatoes, cook for 3 minutes until they turn mushy.
Add boiled chickpeas, salt, red chili powder, garam masala and Chole masala. Add 1/2 cup water and cook until the water is evaporated and the curry is almost dry.
Turn off the stove, garnish with cilantro and serve hot with Jeera rice, Roti, batura or poori.

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