Pindi Chana - Chickpeas Cooked in Rawalpindi Style

Friday, April 03, 2009

Sometimes you find some really great recipes in the unlikeliest of places don't you?? I don't know if it happens to you, but I seem to get some lovely stuff at such places, more often than not.

Like I said before that, I found the recipe for Chana Dal Tadka at a restaurant in Paris, & I discovered some great Chettinad Biryani in Goa, This time around I found the authentic recipe for Pindi Channa in a cooker booklet.


Pindi Chana is not your your usual Chana Masala like I had thought. For once, it does not have the quitessential onion-tomato gravy. It has the tangy Dry Mango powder along with Pomegranate seeds which gives this dish a whole new kick. And the dark brown hue comes from tea bags

Here's Pindi Chana for you in true Rawalpindi style.

You Will Need:
  • 1 1/2 cups chickpeas/chana - soaked overnight or atleast for 5-6 hours
  • 2 tbsp pomegranate seeds
  • 1 tbsp cumin seeds
  • 4 Green cardamoms
  • 2 cloves
  • 1 inch stick of cinnamon
  • 2 tea bags ( use only Orange Pekoe )
  • 1 tsp dry mango powder/amchur powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • A small piece of ginger - grated
  • 4 green chillies - slit lengthwise
  • 1 tbsp desi ghee/clarified butter
  • Salt as per taste
  • Onions & cilantro for garnish

Method:

  • Pressure cook chickpeas in 3 cups of water along with tea bags, cinnamon stick, cardamoms, cloves & a pinch of salt. Once cooked, discard tea bags & whole spices, drain excess water & set aside
  • Dry roast Pomegranate seeds & cumin seeds & make a fine powder
  • Heat desi ghee in a wok, add green chillies, grated ginger & saute. Add coriander powder & garam masala. Add ground pomegranate-cumin seeds mixture & saute for a few seconds
  • Pour this evenly over cooked chickpeas. Heat this mixture until smoky & excess water had evaporated. Keep mixing in between
  • Transfer to a serving bowl & garnish with onion rings & cilantro

Serve with any Roti/Rice Dish of your choice. Enjoi !!!


What I really loved about this is that lovely tangy taste from Dry Mango Powder. The absence of onions, tomatoes & garlic was a welcome change. We had our with some Jeera Rice & we loved it completely.

This tastes so good on its own that it could be had as a starter/Chaat too.

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