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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.
For 4 servings
Soak and Pressure Cook Chickpeas
Prepare the Masala Base
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.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 337.4 calories per serving with 11.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Combine Spices and Chickpeas
Simmer and Finish
For a satvic version, omit the onion and ginger-garlic paste. Start by tempering cumin seeds in oil with a pinch of asafoetida (hing) and proceed with the tomato puree.
Add one medium-sized boiled and cubed potato along with the chickpeas for a heartier and more filling curry.
Use two 15-ounce cans of chickpeas. Drain, rinse, and add them directly to the prepared masala. Add 1/2 cup of water or vegetable broth and simmer for 10-12 minutes.
Chickpeas are an excellent source of protein, which is crucial for muscle repair, building tissues, and supporting overall body function, making this a great dish for vegetarians and vegans.
The high fiber content from chickpeas promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels, contributing to a feeling of fullness.
This dish is a good source of iron and manganese, essential minerals that play a key role in energy production and help combat fatigue.
With its high fiber and potassium content, Pindi Chana can help manage cholesterol levels and blood pressure, contributing to better cardiovascular health.
One serving of Pindi Chana contains approximately 360-410 calories, depending on the amount of oil used. It's a balanced meal component rich in protein, complex carbs, and fiber.
Yes, Pindi Chana is very healthy. It's packed with plant-based protein and dietary fiber from chickpeas, which aids digestion and provides sustained energy. It's also rich in essential minerals like iron and manganese.
The signature dark, almost black, color comes from pressure cooking the chickpeas with black tea bags. Some recipes also use dried amla (Indian gooseberry) for a similar effect.
Absolutely. Soak the chickpeas overnight, then boil them in a large pot with the tea bags and whole spices until they are tender. This can take 1.5 to 2 hours.
Yes, for a much quicker version. Use two 15-ounce cans of chickpeas. Drain and rinse them well, then add them directly to the cooked masala. Simmer for 10-12 minutes with a little water to allow the flavors to meld.
Store leftover Pindi Chana in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen and taste even better the next day. Reheat thoroughly before serving.
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