The mere talk of Punjabi cuisine is enough to set many people salivating. Relishing a yummy Punjabi meal packed with delicious appetizers, mouth-watering entrees, rich desserts is nothing short of a royal feast. One recipe that leaves me begging for more is that of pindi chana. Prepared from kabuli chana or white chickpeas and flavored with selected spices, the dish is a gastronomic delight.
Now, for all those thinking of preparing pindi chana in their very own kitchen, look no far. Follow the recipe given below to arrive at this amazing dish.
Ingredients:
Kabuli chana (soaked overnight) – 125 gms
Tomato (finely chopped) – 1 large
Onion (finely chopped) – 1 large
Garlic-ginger paste – 1 tbsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Red chilly powder – 1 tsp
Garam masala – 1 tsp
Turmeric powder – 1/2 tsp
Coriander seed powder – 1/2 tsp
Asafoetida – ¼ tsp
Tamarind pulp – 3 tbsp
Butter/ghee – 2 tbsp
Finely chopped onion and fresh green coriander for garnishing
Salt to taste
Method:
1.) In order to soften the chana, pressure-cook the chana. (Approx. 4-5 whistles should be enough). Drain and keep aside.
2.) Heat butter in a skillet add cumin and mustard seeds. When they splutter add asafetida, onions, ginger-garlic paste and saute until slightly browned.
3.) Now add all dry powders. Mix well.
4.) Stir in tomatoes and add salt. Simmer until oil separates and appears on the sides.
5.) Now add the chana and tamarind pulp. Mix well and cook until dry.
6.) Pull off the stove and garnish with chopped coriander and onion.
7.) Serve hot with naan or other rotis.
