Posts Tagged ‘kabuli channa’

Pindi Channa/Chick peas saute in Indian spices

Pindi Channa/Chick peas saute in Indian spices

We ate this delicious dish of chhole at my sister-in-law’s place , when we were visiting home early this year. Obviously, I asked her for the recipe. It was a simple recipe, using our usual ingredients – garlic, ginger and some indian spices all cooked together with chhole. She served this pindi channa with hot pooris, all puffed up and straight out from the kadai along with fresh homemade dahi(yogurt) and punjabi mango pickle -a typical punjabi breakfast.

I always admire her cooking skills. She loves cooking and make flavorful and delicious dishes in matter of minutes. Whenever she is around, I don’t worry about food or making dishes. She takes care of everything so smoothly and deliciously.

Pindi Channa

Pindi Channa

Ingredients:

For boiling chickpeas:

  • 1 1/2 cups of dried chickpeas, soaked overnight
  • 1 tea bag
  • 4 cloves
  • 2 black cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • salt to taste

For tadka:

  • 2 tbsp extra light olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tsp ginger garlic paste
  • 2 green chill, defined and chopped
  • 1/2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp  chhole masala
  • 1 tbsp lemon juice
  • salt to taste

Method:

  • Soak dried chick peas overnight in enough water to cover the legumes.
  • Drain the soaked chickpeas and rinse it once or twice. Add enough water to cover it by an inch and add all the spices along with the tea bag. Pressure cook for 2-3 whistles or cook in a salted water until the chick peas is soft and tender.
  • Once done, drain all the water from chana and discard the whole spices and keep it aside.
  • Heat oil in a pan, add cumin seeds, bay leaves and let it get brown, add the ginger garlic paste and fry along for a minute. Add rest of the spices and cook for 3-4 minutes without burning the masala.
  • Add the boiled chickpeas and stir well so that everything is evenly coated with masala. Let it cook for 5 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori, paratha or just as a snack, in either way it’s delicious!
Pindi Channa

Pindi Channa

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Chole

Posted: June 17, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,

Chole  

Chole is one of the best dish loved and eaten by every indian. This is usually served with bhature or poori’s. Chole is prepared by white chick peas which is also called kabuli channa in hindi. Chick peas has a lot of nutritional values and its a good source of carbohydrates and protein.  

Chole

Chole

Ingredients:  

  • 2 cups white chickpeas
  • 1 small potato, cubed
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1/3 cup of crushed tomatoes
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red chilli powder
  • 1/2 red chilli flakes
  • 1 teaspoon plus 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 tablespoon tamarind juice( you can adjust as per your taste)
  • 2 tablespoon oil plus 1 teaspoon oil
  • salt to taste

Preparation:  

  • Soak chickpeas overnight , drain the same and pressure cook the chole with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt for 2 whistle. Do not over cook the chickpeas otherwise it will get mashed while making curry.
  • Heat oil in a pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get splutter.
  • Add chopped onion followed by ginger, garlic, red chilli flakes and cook until onions are translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala powder , salt to taste and cook for 2-3 minutes.
  • Add cubed potatoes and cover the lid and cook for 1 more whistle. Let the cooker cool down and then open the lid.
  • Mashed the potatoes little bit to thicken the gravy.
  • Add boiled chick peas, tamarind juice and 1 cup of water to the gravy and give a boil.
  • Serve with chopped onions, cucumber, green chillies, chopped tomatoes and sliced lemon on top.
Chole

Chole