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    You are in: Home / Recipes / Pindi Chana Recipe
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    Pindi Chana

    Pindi Chana. Photo by eatrealfood

    1/1 Photo of Pindi Chana

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    Charishma_Ramchandani's Note:

    My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on September 28, 2002


      Excellent! Delicious Channae that I served w/homemade puris. I would add a little gravy next time. But even without the gravy, you've made an ignorant channa maker into a pro, w/an easy can't go wrong recipie that tastes absolutely fabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2002


      healthy tastey lo cal lo budget meal

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    • on January 26, 2010


      I tried this recipe last night and found it a bit intense with a sort of vingery tang, and I'm usually the sort to favor strong flavors. I'm willing to blame it on the fact that I'm still figuring out exactly how best to use tamarind, given the varying forms in which it is commercially available. I used Tamicon tamarind concentrate in this recipe, and I believe that contributed to the intense acidic quality of the dish. I also used a bit of reconstituted tomato paste, for lack of having any fresh tomatoes on hand. In the future, I would reduce the tamarind by half, as suggested by another reviewer, and try this recipe with a fresh tomato.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Pindi Chana

    Serving Size: 1 (232 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 310.6
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 4.1 g
    Cholesterol 10.9 mg
    Sodium 26.9 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 8.9 g
    Sugars 10.7 g
    Protein 9.0 g

    The following items or measurements are not included:

    asafetida powder

    tamarind extract

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