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Pindi Chana

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Ingredients

Adjust Servings:
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

Nutritional information

310.7
Calories
144 g
Calories From Fat
16.1 g
Total Fat
4.2 g
Saturated Fat
10.9 mg
Cholesterol
27 mg
Sodium
36.3 g
Carbs
8.9 g
Dietary Fiber
10.8 g
Sugars
9 g
Protein
232 g
Serving Size

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Pindi Chana

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    Cuisine:

    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. 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.

    • 1505 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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!, 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. 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., 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.


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    Steps

    1
    Done

    Pressure Cook the Chickpeas Till Soft About 4-5 Whistles.

    2
    Done

    Heat Oil in a Large and Heavy Bottomed Saucepan.

    3
    Done

    Add Cumin Seeds and Mustard Seeds.

    4
    Done

    Allow to Crackle and Splutter.

    5
    Done

    Add Ginger, Garlic, Chopped Onions and Asafoetida.

    6
    Done

    Fry Till Onions Are Lightly Browned.

    7
    Done

    Add All Dry Masala, Except Cinnamon and Clove Powdered.

    8
    Done

    Stir Well, Add Tomatoes and Cook Till Oil Separates.

    9
    Done

    Drain Chickpeas, Add to the Skillet and Stir in Well.

    10
    Done

    Add Tamarind Extract.

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