April 3, 2009

Pindi Chana - Chickpeas Cooked in Rawalpindi Style

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.

63 comments:

Vishali said...

wow I crave for those Chana...must be nice chatpata :D.

Asha said...

How beautiful is that dish? Gorgeous, good one Deesha. I will try your version too! :)

Mangala Bhat said...

Hey i love anything made of that kabuli channa ,,new version will try it soon:)

Sharmila said...

Great looking chana Deesha! :-)

Laavanya said...

I have a similar chole post too without onions & tomatoes and we love it! I love your picture with the onion rings on top.

Gita's Kitchen said...

The ingredients you have used here sounds very intresting Deesha, this dish is definitely a keeper! Looks lovely too :)

Ushanandini said...

Lovely pindi chana! Goes well with bhature. :) Beautiful presentation!

Ashwini said...

wow Good one Deesha..Looks awesome..Will try this.

Anonymous said...

Nice snap..specially those onion rings on top looks fabulous...I am sure taste is as good as the snap...

aquadaze said...

it looks gorgeous..will try this soon!

Priti said...

Looks fab...nice colour....nice try dear

AnuSriram said...

Looks lovely! Very nice click...

Cham said...

Very different, look almost like sundal!

Ramya Vijaykumar said...

Deesha, this is so very my kind and I liked the idea of no onion and tomato gravy...

Madhu said...

Very diffent kind of channa, have to give it a try, looking delicious.
BTW is it white channa or black channa you have used.

sriharivatsan said...

Gorgeous dear...Lovely click..Sounds interesting too...

Pooja said...

Deesha Chana is looking delicious..Lovely clicks..This recipe is new to me..bookmarked it..

Deepa Hari said...

Pindi channa looks lovely Deesha...beautiful clicks...recipe sounds great.

rekhas kitchen said...

wow that looks so delicious mmmmm mouthwatering

Lavanya said...

new to me..looks beautiful deesha..feeling bored of making chana masala now a days..thanks for the new recipe..next time i will try this :)

ARUNA said...

its looking gr88 Deesha, having it as a starter is definetely a good idea!!

Vanamala said...

wow i can imagine how it will be the taste...will gona try

Madhumathi said...

Yummy chana recipe..Its like sundal.Simple and healthy :)

Priya said...

Thats an amazing dish, quite easy, simple n healthy!

Smitha said...

I love chana made is this style. I make it often. Protein packed stuff.

Sharmi said...

pindi chana recipe is a little elaborate but worth it!! I too have made this just once for Punjabi RCI and it tastes great! your pics are drool worth.

Mahimaa's kitchen said...

looks super delicious and i am surely going to try.

Sumathi said...

Wow looks great..Great pics too..

Varsha Vipins said...

Sounds cool..cooking with tea bags..its quite new Deesha..n seeing the recipe I feel this is yum..:)..I have to get the Amchur soon ..:)
Have a great weekend..!!

Sahaja said...

wow thats so lovely dish...i always wanted to know what else we can make of chana other than chana masala....this one is great idea!!

Adlak's tiny world said...

its so difrnt and tempting one.

Sushma said...

cooking with teabags?, very new & innovative.
Bowl looks inviting.

Food Fanatic said...

oh drool tht looks so tempting. nice garnishing too dear

Vibaas said...

looks awesome! love the dark brown colour. my friend uses those tea bags too :)

Indhu said...

tea bags? was very surprised on seeing that in the ingredient list... love the picture... this is a very nice change from the usual recipes for chole :)

Priya Sriram said...

Wow.. that sounds super yumm! Very different from usual... great Deesha!

Prathibha said...

Pindi Chana looks really yummy.......

Donna-FFW said...

What an intriguing way to cook chickpeas.. love it. Id love to try a bite!Looks delicious.

Lisa said...

That sounds really interesting. Love the addition of tea and pomegranate seeds!

srikars kitchen said...

Sounds delicious Deesha.. looks perfect..

Uma said...

Love the curry! Looks gorgeous and delicious!

A_and_N said...

My mother in law makes this regularly. A loves this, but I haven't ever been able to make this tasty :( So, will try your version soon.

Ramya Bala said...

few wekks earlier read this recipe online and had no idea how its gng to be..ur pic is so tempting deepthi...yummy one

sowmya said...

looks yumm.. i have a authentic one in my blog...got i from recipe book..love it..

Jaya said...

One of our neighbourhood auntie was a typical Punjabi , she used to send this dish whenever she would cook it ,it just taste absolutely marvellous , less (onions/garlic ect)is sometimes much more tasty and flavorful..
hugs and smiles

Kitchen Flavours said...

Wow spicy and yum.....Love the onion deco....

Archy said...

Love chana in any form :)!!
Chana pindi looks so tempting !! Need to try!!

phanitha said...

Gorgeous....!!! looks absolutely mouthwatering..!!

Gopi Shah said...

I also like pindi chhole too. Check out my blog, an award is waiting for you.

Vani said...

Pindi Chole looks amazing, Deesha! Love the color! I've heard about the use of teabags but never did so myself. Gotta try!

Red Chillies said...

I agree, recipe ideas come from so many differnt places. I have those cooker books too, and try to look for ideas.
Pindi Chole and the color looks great.

Sanghi said...

Yummy healthy one deesha..!:)

Purva Desai said...

Chana looks perfect and authentic.....nice click

Chitra said...

sounds new to me,looks delish:)will sure give a try:)

Premyscakes said...

chenna looks yummy and lovely presented!!!

Shubha said...

Lovely chana :)Nice blog

Sophie said...

The mango powder sounds like a tasty addition, the photo is delicious!

Divya Vikram said...

I cook channa often. this sounds great with tea bags n all. Will try this next time. thanks for the recipe.

notyet100 said...

gonna try this oon,..looks yum,..:-)

Anonymous said...

interesting post. I would love to follow you on twitter.

Anonymous said...

Aah! At last AN AUTHENTIC RECIPE minus all the onion, garlic, tomato addition which is nothing close to what I have ever eaten from our ex-Rawalpindi family kitchens! Its the simplest & most delicious dish ever.I dry roast all my dry seeds & spices in advance to a nice dark brown mixture & store in a tightly sealed bottle for use whenever. Boil Kabuli Chanas ( try and find a small variety,Minus any tea bags),make aquick tadka of oil,shredded ginger & green chilies.Lightly saute boiled chanas & top with my dark chana masala.They come out nice & dark. Garnish with jullined fresh ginger, green chillies ,Lime wedges & sum sliced onions!BLISS IN A BOWL!;0)

Shruti J said...

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Visit me @ www.cookingwithsj.com

Tanisha Singh said...

This was good but need some more information about your recipe like details of recipe, how you can prepare it,restaurant in satya nketan delhi