Pindi Chana Recipe

Name: Pindi Chana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup kabuli channa, soaked overnight (white chickpeas); 1 large tomatoes, chopped; 1 large onion, finely chopped; 1 small onion, sliced into rings (for garnishing); cilantro, chopped (for garnishing); 1 teaspoon garlic, finely chopped; 1 teaspoon ginger, finely chopped; 3 green chilies, chopped; 1 tablespoon coriander leaves, chopped; 1/2 teaspoon cumin seed; 1/2 teaspoon mustard seeds; 1/2 teaspoon coriander powder; 1 teaspoon red chili powder; 1/2 teaspoon garam masala powder; 1/4 teaspoon turmeric powder; 1/4 teaspoon cinnamon; 1/4 teaspoon ground cloves; 3 -4 pinches asafoetida powder (hing); 2 tablespoons tamarind extract; 2 tablespoons oil; 1 tablespoon ghee

Servings: persons

1 cup kabuli channa, soaked overnight (white chickpeas)
1 large tomatoes, chopped
1 large onion, finely chopped
1 small onion, sliced into rings (for garnishing)
cilantro, chopped (for garnishing)
1 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
3 green chilies, chopped
1 tablespoon coriander leaves, chopped
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3 -4 pinches asafoetida powder (hing)
2 tablespoons tamarind extract
2 tablespoons oil
1 tablespoon ghee

1
Pressure cook the chickpeas till soft (about 4-5 whistles).
2
Heat oil in a large and heavy bottomed saucepan.
3
Add cumin seeds and mustard seeds.
4
Allow to crackle and splutter.
5
Add ginger, garlic, chopped onions and asafoetida.
6
Fry till onions are lightly browned.
7
Add all dry masala, except cinnamon and clove (powdered).
8
Stir well, add tomatoes and cook till oil separates.
9
Drain chickpeas, add to the skillet and stir in well.
10
Add tamarind extract.
11
Mix and cook till fairly dry.
12
Keep aside.
13
In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
14
Allow to pop a bit, then add to the skillet containing the chickpeas.
15
Stir gently till well mixed.
16
Garnish with cilantro and onion rings.
17
Serve hot with naan or rotis.
18
Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup kabuli channa, soaked overnight (white chickpeas), 1 large tomatoes, chopped, 1 large onion, finely chopped, 1 small onion, sliced into rings (for garnishing), and more.

Yes, Pindi Chana falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pindi Chana

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