Pindi Chana, also known as Pindi Chole, is a flavorful chickpea dish from the Rawalpindi region in Pakistan. This dish is characterized by its dry, spicy coating and is typically served with Bhaturas or Naan
Pindi Chana Recipe
Pindi Chana, also known as Pindi Chole, is a popular North Indian dish, originating from Rawalpindi (now in Pakistan) before the partition of India. This dish is cherished for its robust flavors and has become a staple in Punjabi cuisine, often found in restaurants and roadside dhabas across the region.
Ingredients
- 2 cups Chickpeas (chana) soaked overnight and boiled
- 1 Tea bag (for color, optional)
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- teaspoon Ginger paste
- teaspoon Garlic paste
- 1 medium Onion finely chopped
- 2 medium Tomatoes pureed
- 2 Green chilies slit
- to taste Salt
- 2 teaspoons Chana masala powder
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Amchur (dry mango powder)
- 1 teaspoon Anardana (dry pomegranate seeds) crushed
- Lemon juice for garnish
- Fresh coriander for garnish
- Ginger julienned, for garnish
Instructions
Boil Chickpeas:
- Boil the soaked chickpeas with salt and a tea bag until they are completely soft. The tea bag is optional and is only used to impart a dark color to the chickpeas.
- Drain the chickpeas and reserve the liquid.
Prepare the Masala:
- Heat oil in a pan and add cumin seeds. Once they sizzle, add the ginger and garlic paste and sauté until the raw smell disappears.
- Add the chopped onions and cook until they turn golden brown.
- Add the pureed tomatoes and slit green chilies, and cook until the oil separates.
Spice it Up:
- Add chana masala powder, red chili powder, coriander powder, garam masala, amchur, and crushed anardana. Mix well.
Add Chickpeas:
- Add the boiled chickpeas to the masala and mix well. Cook for a few minutes.
- If the mixture is too dry, add some of the reserved chickpea boiling liquid to achieve the desired consistency.
Simmer and Serve:
- Simmer on low heat for 10-15 minutes, stirring occasionally.
- Garnish with lemon juice, fresh coriander, and julienned ginger.
Tips and Information
Conclusion
In essence, Pindi Chana is a celebration of the rich flavors and vibrant culture of Punjab. It’s a dish that transcends borders and brings people together through its delectable and hearty flavors. Whether you’re a fan of Indian cuisine or new to these flavors, Pindi Chana is a must-try that promises to delight your taste buds with its unique blend of spices and tangy taste.
Tips and Overview
- Tea Bag: The use of a tea bag is a traditional way to give the chickpeas a rich, dark color, but it can be omitted.
- Soaking: Properly soaking the chickpeas is crucial for this recipe as it reduces cooking time and helps in digestion.
- Spices: Adjust the spice levels according to your taste. Pindi Chana is known for its tangy and spicy flavor profile.
- Anardana and Amchur: These ingredients add a unique tanginess to the dish. They can be found at Indian grocery stores.