Pindi Chana Recipe

Name: Pindi Chana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Pindi Chana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions