Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)

Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)

Ingredients:

1 cup Kabuli Chana/Chickpeas (Garbanzo Beans)

1 Tea Bag (Green Tea or Mango-Green Tea)

1 medium Onion, chopped

1 tbsp Ginger-Garlic Paste

1 cup Pomegranate Seeds

1 tbsp Coriander Seeds

1 tsp Turmeric Powder

2 tsp Red Chili Powder

2 Green Chili, cut lengthwise

1 tsp Dry Mango/Amchur Powder

3 tbsp Ghee

1 tsp CuminSeeds

2 tsp Cumin Powder

1 tbsp Coriander Powder

1 medium Tomato, chopped

1 tsp Garam Masala

Instructions:

In a large bowl, with clean, filtered water, add-in the chickpeas/garbanzo beans.

Allow to soak for 8 hours or overnight.

Transfer in a pressure cooker, and cook by adding a tea bag to it.

Let cool, and  discard the tea bag. Save the water for later use.

Set the boiled chickpeas/garbanzo beans aside.

In a heated pan, dry roast the pomegranate seeds, coriander seeds, turmeric powder, 1 tsp red chili powder, and dry mango powder. After cooling, grind the mixture to a thick paste using mixer. *You may add 1/2 cup water more, if needed.

In another pan, add-in ghee; once heated, add-in cumin seeds.

When the cumin seeds crackle, add onion and saute till it turns pinkish.

Add-in ginger-garlic paste, and green chilies; sauté for a few seconds

Then add-in the remaining half of red chili powder, turmeric powder, cumin, and coriander powder. Sauté for a few seconds more.

Add-in the chopped tomatoes, and sauté again until the tomatoes become mushy.

Add-in the boiled chickpeas/garbanzo beans by pressing them slightly and mix well.

Pour-in the water which was used for boiling the peas as needed.

*You may add more water depending on the thickness of the spicy gravy.

Allow to simmer for a few minutes before turning off heat.

Transfer in a serving bowl, and garnish with chopped coriander.

Serve hot/warm with chapatti, naan, paratha, kulcha, poori, or basmati rice.

Happy Cooking!!

Share this post