Pindi Chana

READY IN: 24hrs 45mins




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