I badly wanted to try pindi chana(punjabi chole) as I have tasted it in restaurants and also in ready to eat. I got the ingredients ready and totally forgot about it.Then a sudden urge last month and I finally made this, should I say about the taste...? It was a totally different from the usual chana masala
we make, am sure this will add on to my fav sidedishes for roti
or even poori
.I referred the recipe from a cookbook by MenuRani Chellam.
Pindi Chana Recipe - Ingredients
Preparation Time : 8 hrs soaking time | Cooking Time : 30 mins | Serves : 2
White Chana - 3/4 cup
Onion - 1 finely chopped
Ginger garlic paste - 1.5 tsp
Tomato puree - from 2 medium sized tomatoes
Green Chillies- 2 slitted
Tea Bag - 1
Cinnamon - 1/4 inch piece
Cardamom - 1
Red Chilli Powder - 3/4 tsp
Garam Masala Powder - 1/2 tsp
Amchur powder(Dry mango powder) - 1 tsp
Coriander leaves - 1 tbsp finely chopped
Lemon juice - 2 tsp
Oil - 1 tbsp
Salt - to taste
Recipe Category: Sidedish | Recipe Cuisine: North Indian
To roast and grind:Cumin seeds - 1 tsp
Anardana seeds(Pomegranate Seeds) - 2 tsp
- Dry roast cumin and anardana seeds till nice aroma rises, and grind it to a coarse powder, Set aside. Soak chana overnight and pressure cook with enough water along with tea bag,cinnamon and cardamom for 6-7 whistles.Drain water and keep chana aside.Reserve drained water.Heat oil in a pan add onion, ginger garlic paste and green chillies saute till golden brown.
- Add the tomato puree,roasted powder,red chilli powder,garam masala powder and required salt. Saute till raw smell leaves.Then add reserved boiled water.
- Allow it to boil for few mins.Once it becomes thick like a semi thick gravy add the cooked channa.
- Add amchur powder , give a quick stir and let chana absorb the gravy well. Garnish with chopped coriander leaves and switch off.Add lemon juice while serving along with onion rings.
Serve hot with phulkas / pooris.
- Usually pindi channa is semi dry but if you want more gravy then add 1 more tomato for making the puree.
- Dont skip amchur powder and anardhana seeds they give a great flavour to the curry.
- If you have big cardamom use it, I dont have, so skipped and used green cardamom itself.The darker color is because of the teabag , it gives a great flavour to the gravy.
- You will get Pomegranate seeds in Nuts and Spices.
Labels: Gravies for Rotis, North Indian