Pindi Chana (Spicy Chickpeas Curry)

The traditional North Indian cuisine is renowned for its unique preparation, taste, aroma. Chole are mainly linked by panjabis from North India. Chole is one of the most popular dish in Indian restaurants. This panjabi sabzi is generally eaten along with bhature or puri. A diet conscious mind can have this with parothas. Chole are called as Garbanzo Beans or Kabuli Chana Or Pindi Chana as well in languages.

                    Chickpeas, also known as garbanzo beans are renowned for their delicious nut like taste and high protein content. Chickpeas nutrition .. Low in fat, high in fibre, high in protein and minerals.

Ingredients :

Chickpeas(Chole) : 1 Cup
1 Tea Bag or 1 tbsp Black Tea Leaves tied in a cheesecloth
Onion : 2, finely chopped
Ginger-Garlic Paste : 11/2 tbsp.
Green Chilies : 1, sliced
Tomato : 1, medium size
Turmeric Powder : 1 tsp.
Red Chilli Powder : 1 tsp.
Roasted Coriander Powder : 1 tsp.
Roasted Cumin Powder : 1 tsp.
Garam Masala Powder : 1 tsp.
Chana Masala Powder(Optional) : 1/2 tsp.
Salt as per taste
Lemon and Onion for garnishing

For Tempering :
Cumin Seeds : 1 tsp.
Bay Leaves : 1 or 2
Whole Garam Masala : 2 Cardamon, 2 Cloves, 1" Cinnamon

Method :

Wash and soak chickpeas in water for atleast 7 hrs or overnight.
Put chickpeas in a pressure cooker with enough water and add tea bag,salt. Pressure cook for 5-10 minutes until smooth,drain and reserve water.
Heat oil in a pan, add all tempering ingredients, when seeds are splutter then add onion, fry until light pink.
Add ginger-garlic paste and tomato, cook for 2-3 minutes. Now add turmeric powder, red chilli powder, roasted cumin powder, roasted coriander powder, saute until oil gets separated out.
Add boiled chana, salt and mix with masala. Then add water as per requirement.
Now add garam masala powder, cover and cook for another 5 minutes in low flame. Adjust the consistency of gravy , it should be not too watery, nor too dense.Mash some chickpeas and add to the gravy. This gives better consistency.
Finally garnish with Lemon and onion rings.

I have taken this recipe from Sunanda's "Sunandas Kitchen ". Original recipe is here.

Sending this recipe to Priya and Aipi's "Bookmarked Recipes"

Also Sending this to Sobha's "Cook It Healthy"

Linking this to "Any One Can Cook - series 26" @ Taste of Pearl City

Linking this to Akeela's "Food palette series black"