Pindi Chana/Pindi Chole/Chole Recipe

 Ingredients :

 Kabuli chana (white chick peas)– 200 gms
 Tea leaves – 2 tsp
 Ginger-garlic paste – 2 tsp
 Grated ginger – 2 tsp
 Grated onion (medium) – 2
 Kasturi methi (dried fenugreek leaves) – ½ tsp
 Chole masala – 1 tbsp
 Whole garam masala – 1 tsp
 Turmeric powder – 1 tsp
 Oil – 1 tbsp
 Water – 1 ½ cup
 Cooking soda – ½ tsp
 Asafoetida – ½ tsp
 Slit green chili – 1 to 2
 Roasted cumin seeds powder – 1 tsp
 Coriander powder – ½ tsp
 Salt to taste
 Lemon juice – of half lemon
 Lemon pieces and coriander leaves to garnish


Method :

 Soak the chana in lukewarm water for 8 –10 hours.
 Drain the water and wash properly.
 Now boil 2 cups of water with the tea leaves.
 Now drain the water and add to the chana in a thick bottomed pan. Add the cooking soda.
 Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame
and then low flame for about 15 minutes.
 Heat oil in a pan. Add the cumin seeds, asafoetida, green chili and the onions.
 Sauté them till light brown, then add the ginger-garlic paste, ginger and
kasturi methi.
 Now add all the other spices except cumin powder and kasturi methi and
fry them on medium flame till the oil separates.
                             
 Mash 2 -3 tsp of chana and sauté with spices.
 Now drain the water from the chana and add it to the masala. Mix well,
add cumin powder and kasturi methi and cook covered for 5 – 10 minutes
on low flame.
                             
 Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well.
                                 
 Serve hot after garnishing with onion rings, coriander leaves and cut
lemon pieces.
                                 
                                     


TIPS & VARIATIONS :-

 You may even add a few pieces of boiled potatoes.
 You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It
helps to soak them quickly.
 You may add a tsp of ghee to the chana before boiling.
                                                                       
                                                                     ~ ~ - * - ~ ~