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Pindi Chana | ChickPeas In Spicy Gravy

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Some 5 years back my Mom gave me Mother’s Recipe Pindi Chana Masala powder and the Pindi Chana made using that powder really turned awesome. After the powder was over, I kept searching in the local malls around in Bangalore, but all the attempts to find this powder failed. I kept craving for that Pindi Chana. I used to only make Cholay Masala, but it’s taste was completely different from Rawalpindi style Pindi Chana.

Just few weeks back I stumbled on to Sanjeev Kapoor’s Pindi Chana recipe. I am a huge fan of Sanjeev Kapoor. I was also invited for Sanjeev Kapoor’s Kitchen Ke Khiladi show on Sony TV. I also had my first round of audition. But due to some reason I was not selected for the next round. That is OK for me, atleast I got qualified for the auditions and the call came to me directly from the channel. That was a proud moment for me. My hubby actually said that he was proud of me due to this. I hope one fine day my dream to come on TV will come true.

Ok, let me stop dreaming now. Let me write the recipe for you and hope you guys enjoy this recipe as much as my family enjoys it. You can have it with rotis, bread or rice.

Recipe Source: Click here          
Ingredients:                                             Serves: 2, Prep. Time: 25 Min’s

1 cup Kabuli chana/chickpeas
1 Tea bag
1 medium sized chopped onion
1 tbsp ginger garlic paste
1 cup pomegranate seeds
1 tbsp coriander seeds
1 tsp turmeric powder
2 tsp red chili powder
2 green chilies slit length wise
1 tsp dry mango/amchur powder
3 tablespoon ghee
1 tsp cumin seeds
2 tsp cumin powder
1 tbsp coriander powder
1 medium sized chopped tomato
1 tsp garam masala

Procedure:
Soak the chickpeas overnight or for 8 hours. Pressure cook it by adding a tea bag to it. After cooling discard the tea bag. Do not discard the water.
Dry roast the pomegranate seeds, coriander seeds, turmeric powder,1 tsp red chilly powder and dry mango powder. After cooling, grind this to a thick paste using mixer. Add 1/2 cup water if needed.
In a kadai/pan, add ghee and once it heats add cumin seeds. When the cumin seeds crackle, add onion and saute till it turns pinkish.
Add ginger garlic paste and green chilies.
Now add remaining red chilly powder, turmeric powder, cumin, coriander powder and saute.
Add the chopped tomatoes and saute till the tomatoes become mushy.
Add the boiled chickpeas by pressing them slightly and mix. Add the water which was used for boiling the peas as needed. Do not discard it.
You can increase the quantity of water depending on the thickness of the gravy.
Garnish with chopped coriander leaves.

                         

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