Pindi Chana
"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!"
photo by eatrealfood
- Ready In:
- 24hrs 45mins
- Ingredients:
- 21
- Serves:
-
3
ingredients
- 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
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent! Delicious Channae that I served w/homemade puris. I would add a little gravy next time. But even without the gravy, you've made an ignorant channa maker into a pro, w/an easy can't go wrong recipie that tastes absolutely fabulous! -
healthy tastey lo cal lo budget meal -
I tried this recipe last night and found it a bit intense with a sort of vingery tang, and I'm usually the sort to favor strong flavors. I'm willing to blame it on the fact that I'm still figuring out exactly how best to use tamarind, given the varying forms in which it is commercially available. I used Tamicon tamarind concentrate in this recipe, and I believe that contributed to the intense acidic quality of the dish. I also used a bit of reconstituted tomato paste, for lack of having any fresh tomatoes on hand. In the future, I would reduce the tamarind by half, as suggested by another reviewer, and try this recipe with a fresh tomato. -
these are so flippin good! They are definatly going to replace my current chaneh recipe that go with bhatooras. I made this today for my anti-chicken-eating husband and he loved them! A difference that I made was that i used one can of garbanzo beans instead of soaking a cup overnight. I also didn't use asofetida because I didn't have any, and instead of ghee I just used a some oil. We had these with parathas but next time we will have these with some bhatooras. Ahhh soooo good :) Charishma, ur recipes are awesome. Especially your indian/pakistani ones. I use recipes often because I'm still compiling a collection of my own recipes, and your recipes have become a staple in them :) -
I have been a long-time member but I believe this was my first Recipezaar recipe I tried years ago. It is absolutely delicious and really made me go crazy for anything tamarind. I always enjoy reading your recipes, Charishma, because I know they'll be great every time! Thanks for submitting.
see 8 more reviews
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
