Pindi Chana Recipe

This article was last updated on April 16, 2022

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Pindi Chana 

Ingredients :

1 cup kabuli chana

1 tomato, chopped

1 onion, chopped finely

1 onion, sliced into rings

1 tsp garlic, grated

1 tsp ginger, grated

3 green chillies, chopped

1 tbsp coriander, chopped

½ tsp dhania powder

1 tsp red chilli powder

½ tspeach cumin & mustard seeds

½ tsp garam masala

¼ tsp turmeric powder

¼ tsp cinnamon clove powder

3 to 4 pinches asafoetida

2 tbsp tamarind extract

2 tbsp oil

1 tbsp ghee

Method :

Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter.

Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.

Add all dry masala, except clove-cinnamon powder.

Stir well, add tomatoes, cook till oil separates.

Drain chana, add to pan, stir well. Add tamarind.

Mix. Cook till fairly dry. Keep aside.

In a small pan, heat ghee, add clove-cinnamon powder, chillies.

Allow to pop a bit, add to chana. Stir gently till well mixed.

Garnish with chopped coriander and onion rings.

Serve hot.