Yummy Pindi Channa Recipe

Maincourse

oi-Iram

By Iram Zaz

Tuesday, July 7, 2015, 15:19 [IST]

Pindi chana is also called punjabi pindi chole is a very nutritious and healthy dish. It is rich in proteins, vitamins and minerals. It is very delicious to eat and children also love eating it.

It's name is originated from the name of a place called rawal pindi in punjab and pakistan. This dish is in both India and Pakistan.

This recipe is quick and easy to make as there is no grinding and chopping involved. You need not to chop onions and tomatoes for it.

The dark brown colour of the dish is got by adding amla. Dry pomegranate seeds make the dish a bit sour.

Preparation Time: 5 minutes + Soaking Time
Cooking Time: 30 minutes
Total Time: 35 minutes
Serves: 4

Ingredients
Chickpeas (Kabuli Chana) - 1 cup
Dried Pomegranted seeds (Anardana) - 2 tea spoon
Caraway Seeds (Shah Jeera) - 2 teaspoon
Red Chilli Powder - 3 teaspoon
Tea Bag - 1
Bay Leaf - 3

Cinnamom - 2 pieces
Cloves - 4
Coriander Powder - two teaspoon
Cumin Powder - 1 teaspoon
Green Cardamom - 4
Salt - as per taste
Water - 3 cups

Chole Masala - 1 teaspoon
Garam Masala - 1 teaspoon
Dry Mango Powder (Amchur ) - 1 teaspoon
Oil - 2 teaspoon
Ginger Garlic Paste - 1 teaspoon
Green Chilies - 4

Method Of Prepration
1.Soak chickpeas in water overnight.

2. Put them in a pressure cooker and add cardamom, cinnamon, tea bag, bay leaf, cloves and cook it until three whistles of cooker.

3. Drain the water and remove tea bags from the chick peas. Keep the water aside that is drained from chick peas.

4. Roast pomegranate seeds and caraway seeds until light brown and grind them to make a powder.

5. Mix together red chilli powder, coriander seeds, roasted cumin powder, chole masala, garam masala and dry mango powder.

6. Heat oil in a pan, add chopped green chilies and saute till deep brown. Add ginger garlic paste to it.

7. Put the mixed spices in a pan on low flame for two minutes. Add one cup of chickpeas drained water and boil if for five minutes. Add the above ginger garlic paste and green chilies in it.

8. Add boiled chickpeas to it and mix well. Cook it for five minutes. Add caraway, anardana and green cardamom to it.

9. Cover it with a lid and cook for ten minutes on low flame. Off the flame as your pindi chola is ready.

10. You can enjoy your yummy choley with a puri.