Ingredients: |
Ingredients: To simmer
300 g (10½ oz.) canned chickpeas
2 tea bags
1 tsp. amla pieces
2 black cardamoms
2–3 green cardamom pods
2–3 cloves
1" piece of cinnamon stick
1 bay leaf
1 tsp. salt
To be dry toasted
1 Tbsp. dried pomegranate seeds
1 Tbsp. cumin seeds
2 Tbsp. coriander seeds
½ tsp. ajwain (carom seeds)
To complete the dish
2 Tbsp. ground coriander
½ tsp. garam masala
1 tsp. amchur (dried mango powder)
¼ tsp. black salt
A pinch of asafetida
1 tsp. crushed dried fenugreek leaves
½ tsp. red chile powder
2 tsp. Kashmiri chile powder
4 green chiles, slit down one side and seeds removed
2 Tbsp. ginger, julienned
50 ml (1¾ oz.) canola oil
1 Tbsp. finely chopped cilantro leaves
1–2 lemon wedges
Salt
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Directions: |
Directions:Step 1
Rinse the canned chickpeas and put them into a pan with the rest of the simmering ingredients. Bring to the boil, then lower the heat and simmer for 8–10 minutes. The tea bags and amla will turn the chickpeas a dark brown color. Once this happens, turn off the heat and drain the chickpeas, reserving the liquid. Set aside.
Step 2
Meanwhile, put the toasting ingredients into a skillet and cook, dry, on a low heat. Keep stirring constantly to make sure the spices do not burn. Otherwise the chana will taste bitter. When the spices have cooled, grind them to a fine powder.
Step 3
Put the boiled chickpeas into a large bowl along with 2 tablespoons of the dry toasted mixture, the ground coriander, garam masala, dried mango powder, black salt, asafetida, fenugreek leaves and both chile powders. Mix well to coat every chickpea with the spice mixture. Add the slit chiles and two thirds of the ginger julienne.
Step 4
Heat the oil in a kadai or pan and add the chickpea mixture. Gradually add the reserved cooking liquid until you get the desired consistency. Mix well. Leave to simmer on a low heat until the oil separates.
Step 5
Dish up the pindi chana in a serving bowl, garnished with cilantro, the remaining ginger julienne and lemon wedges. |
Personal
Notes: |
Personal
Notes: Pindi chana is named after the town where it originated—Rawalpindi in Pakistan—in the days before the India-Pakistan partition. It’s easy to cook and, unusually, does not contain any onion or garlic.
This recipe appears in Keya Wingfield's Diwali menu and was excerpted from ‘Tarkari’ by Rohit Ghai. Buy the full book on Amazon.
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