A classic Punjabi dish of tender chickpeas simmered in a tangy, spicy, and dark-colored dry masala. Originating from Rawalpindi, this dish gets its unique flavor from a special blend of spices and is perfect with bhature or kulcha.
Tangy Pindi Chana with aromatic jeera rice – a protein-packed, energy-giving meal that's simply delicious.
This punjabi dish is perfect for dinner. With 337.4 calories and 11.99g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
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Wash and soak the chickpeas in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, tea bags, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 15-20 minutes until the chickpeas are soft and mash easily.
Allow the pressure to release naturally. Open the cooker, carefully remove and discard the tea bags and whole spices. Reserve the cooked chickpeas and the cooking liquid separately.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes, stirring frequently, until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the tomato puree and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
3
Combine Spices and Chickpeas
Reduce the heat to low to prevent the spices from burning. Add all the powdered spices: turmeric, red chili, coriander, roasted cumin, amchur, and anardana powder. Mix well and cook for 1 minute.
Add the cooked chickpeas to the pan along with the remaining 0.5 tsp of salt. Stir gently to coat the chickpeas thoroughly with the masala.
Using the back of a ladle, lightly mash about a quarter of the chickpeas against the side of the pan. This step is key to creating a thick, cohesive consistency.
4
Simmer and Finish
Pour in about 1/2 to 3/4 cup of the reserved chickpea cooking liquid. Mix everything well.
Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the chickpeas to absorb all the flavors of the masala. The final consistency should be semi-dry.
Crush the kasuri methi between your palms and sprinkle it over the dish, followed by the garam masala. Give it a final gentle stir.
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves. Serve hot.
