Chana Pindi is one of the most popular dish of Punjab.It is basically originated from Rawalpindi and hence the name after that city. It is completely different from other Chickpea dishes both look wise and tast Wise and it is a black colored (Which is due to addition of tea bag)and semi dry tangy dish which goes very well with Roti or Naan. I Came to know about this dish when I tried it once in a restaurant and got truely mesmerized by its taste. I don't know the authentic version of this recipe but I tried the recipe which I got from a friend and believe me it came out very delicious. Here is that one.
Ingredients:
Chickpea (Kabule chana) 250 gms
Tea bag 1
Onion 1 pc (chopped)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp
Roasted Coriander powder 1 tsp
Cumin powder 1 tsp
Dry mango powder 1/2 tsp
Tomatoes 1pc (chopped)
Green chili 3 (slitted)
Garam masala 1 tsp
Salt as per taste
Coriander leaves
Method:
1. Soak Kabuli chana in water keep it overnight.
2.In a pressure cooker. Add soaked chana,1 cup of water, salt and a teabag and pressure cook it for about 20 minute in low flame. Now discard the tea bag and drain of the water and keep the chana aside.
3. In a large pan heat oil.Add cumin seeds. Now add chopped onion and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and roasted coriander powder and saute for about 5 minutes.
4. Add chopped tomatoes and saute again until the oil gets separated from it. Now add boiled chana, dry mango powder and salt and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame. Now stirr continuously in high flame until it gets dried.
5. Finally garnish with chopped coriander leaves and chopped onion.
6. Serve hot with Naan or Roti.
2.In a pressure cooker. Add soaked chana,1 cup of water, salt and a teabag and pressure cook it for about 20 minute in low flame. Now discard the tea bag and drain of the water and keep the chana aside.
3. In a large pan heat oil.Add cumin seeds. Now add chopped onion and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and roasted coriander powder and saute for about 5 minutes.
4. Add chopped tomatoes and saute again until the oil gets separated from it. Now add boiled chana, dry mango powder and salt and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame. Now stirr continuously in high flame until it gets dried.
5. Finally garnish with chopped coriander leaves and chopped onion.
6. Serve hot with Naan or Roti.
