Pindi Chana Masala

Name: Pindi Chana Masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups White chana; 4 cups Water; as per taste Salt; 2 Bay leaves; 15 black pepper seeds; 10 cloves; 2 cinnamon stick; 1 big cardamom; 1/2 + 1/2 tsp Cumin seeds; 1/8 tsp asafoetida; 2 chopped onions; 1 tbsp ginger garlic paste; 2 chopped tomatoes; 2 Green chilli; 2 tbsp chopped coriander leaves; 1 " piece ginger cut in small lachha (Julienne); 2 tbsp cooking oil

Aruna Thapar @Arunathapar27

New Delhi

#FM #W2
Pindi Chana Masala is a classic punjabi delicacy curry recipe made with soaked chickpeas and roasted spices. The recipe is unique and flavourful as it made with freshly grounded spices and ginger julienne. It tastes amazing as a main dish with roti naan, Kulcha, jeera rice and puri.

Aruna Thapar @Arunathapar27

Saved

Ingredients

30 minutes

4 servings

1 cupsWhite chana
4 cupsWater
as per tasteSalt
2Bay leaves
15black pepper seeds
10cloves
2cinnamon stick
1big cardamom
1/2 + 1/2 tsp Cumin seeds
1/8 tspasafoetida
2chopped onions
1 tbspginger garlic paste
2chopped tomatoes
2Green chilli
2 tbspchopped coriander leaves
1" piece ginger cut in small lachha (Julienne)
2 tbspcooking oil

Saved

Steps

30 minutes

1

Soak white chana for 8 hours. Then transfer it in a pressure cooker. Add salt, 1 bay leaf and all khade masale I. e. Black pepper seeds, 4 cloves, 1 big cardamom, 1 cinnamon stick. Add 2 tea bags and water and place the lid and cook for 7 minutes after first whistle. Switch off the flame and let pressure releases automatically. Open the lid and remove tea bags and discard.
2

Heat a griddle. Add black pepper seeds, cloves, cinnamom stick, cumin seeds and dry roast till it turn aromatic. Transfer it in a plate and let it cool. Grind it coarsely and keep aside.
3

Heat cooking oil in a wok. Add cumin seeds and when cumin seeds splutter add bay leaf and asafetida and saute for 30 seconds. Now add chopped onions and fry till golden. Add ginger garlic paste and saute for 30 seconds. Add chopped tomatoes and green chilli and cook till oil leaves the sides.
4

Add grinded and roasted powder masala in it. Mix well and cook for 2 minutes on low flame.
5

Now transfer white chana and its water in this masala wok and let it boil. Now slow the flame and let it simmer on low flame for 10 minutes.
6

Switch off the flame. Add chopped coriander leaves and julienne and mix
7

Serve hot with chapatti or fried rice.