The traditional North Indian cuisine is renowned for its unique preparation,
taste, aroma and the myriad variations that are brought about to the receipes.
People living in the northern parts of the country are known for their
inclination towards lavish feasts comprising of spicy, lip-smacking dishes.
Pindi chana, native to the northern parts of India, is one such dish, which is
full of 'firing' spice. Typically prepared by using aromatic spices, pindi chana
(a dish of chick peas) allures one with its aroma. If garnished attractively, it
would surely grab the attention of your guests. The wonderful dish that can very
well fit into the menu meant for the lunch on Baisakhi. As a side dish, pindi
chana can go well with puri, chapatti and bhature. Read on to explore how to
make pindi chana.
Pindi Chana Recipe
Ingredients
* 1 cup Chickpeas (Chole)
* 1 Tea Bag or 1 tbsp Black Tea Leaves tied in a cheesecloth
* 21/2-inch Ginger, 3/4th of it shredded finely for garnish
* 2-3 tbsp Oil
* 2 Onions, chopped
* 2 tsp Garlic, finely crushed
* 2 Green Chilies, sliced
* 3 medium sized Tomatoes, chopped
* 2 tsp Ground Coriander
* 11/2 tsp Ground Cumin
* tsp Turmeric Powder
* 1/2 - 1 tsp Red Chili Powder or as per taste
* SALT to taste
* tsp Garam Masala
* Finely chopped Coriander Leaves
Method
* Soak Chole in water overnight or for about 6 hr.
* Cook the chole with salt and enough water in the cooker for about 20 minutes
or till fully done. Drain, reserving 1 cup of cooking liquid.
* Finely chop the remaining ginger. Heat oil and sauté onions till golden, then
add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
* Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low
heat until the oil separates.
* Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
* Simmer, uncovered until the liquid has been absorbed.
* Add a pinch of garam masala and serve chole sprinkled with the remaining garam
masala, coriander leaves and shredded ginger.
* Serve it with hot puri.
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