PINDI CHANA

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Pindi Chana image

My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time P1DT45m

Yield 3 serving(s)

Number Of Ingredients 21

1 cup kabuli channa, soaked overnight (white chickpeas)
1 large tomatoes, chopped
1 large onion, finely chopped
1 small onion, sliced into rings (for garnishing)
cilantro, chopped (for garnishing)
1 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
3 green chilies, chopped
1 tablespoon coriander leaves, chopped
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3 -4 pinches asafoetida powder (hing)
2 tablespoons tamarind extract
2 tablespoons oil
1 tablespoon ghee

Steps:

  • Pressure cook the chickpeas till soft (about 4-5 whistles).
  • Heat oil in a large and heavy bottomed saucepan.
  • Add cumin seeds and mustard seeds.
  • Allow to crackle and splutter.
  • Add ginger, garlic, chopped onions and asafoetida.
  • Fry till onions are lightly browned.
  • Add all dry masala, except cinnamon and clove (powdered).
  • Stir well, add tomatoes and cook till oil separates.
  • Drain chickpeas, add to the skillet and stir in well.
  • Add tamarind extract.
  • Mix and cook till fairly dry.
  • Keep aside.
  • In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
  • Allow to pop a bit, then add to the skillet containing the chickpeas.
  • Stir gently till well mixed.
  • Garnish with cilantro and onion rings.
  • Serve hot with naan or rotis.
  • Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!

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