PUNJABI DISHES: Pindi Chana

Pindi Chana   

Ingredients :  Kabuli chana (white chick peas) – 200 gms  Tea leaves – 2 tsp  Ginger-garlic paste – 2 tsp  Grated ginger – 2 tsp  Grated onion (medium) – 2  Kasturi methi (dried fenugreek leaves) – ½ tsp  Chole masala – 1 tbsp  Whole garam masala – 1 tsp  Turmeric powder – 1 tsp     Oil – 1 tbsp  Water – 1 ½ cup  Cooking soda – ½ tsp  Asafoetida – ½ tsp  Slit green chili – 1 to 2  Roasted cumin seeds powder – 1 tsp  Coriander powder – ½ tsp  Salt to taste  Lemon juice – of half lemon  Lemon pieces and coriander leaves to garnish 

Method : 

1. Soak the chana in lukewarm water for 8 – 10 hours. 
2. Drain the water and wash properly. 
3. Now boil 2 cups of water with the tea leaves. 
4. Now drain the water and add to the chana in a thick bottomed pan. Add the cooking soda. 
5. Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame and then low flame for about 15 minutes. 
6. Heat oil in a pan. Add the cumin seeds, asafoetida, green chili and the onions. 
7. Sauté them till light brown, then add the ginger-garlic paste, ginger and kasturi methi. 
8. Now add all the other spices except cumin powder and kasturi methi and fry them on medium flame till the oil separates. 
9. Mash 2 -3 tsp of chana and sauté with spices. 
10. Now drain the water from the chana and add it to the masala. Mix well, add cumin powder and kasturi methi and cook covered for 5 – 10 minutes on low flame. 
11. Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well. 
12. Serve hot after garnishing with onion rings, coriander leaves and cut lemon pieces.  

TIPS & VARIATIONS :- 

• You may even add a few pieces of boiled potatoes. 
• You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It helps to soak them quickly. 
• You may add a tsp of ghee to the chana before boiling.