Pindi Chana Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight in water.
• STEP 2.Pressure cook the soaked chickpeas until they are soft and tender.
• STEP 3.In a pan, heat oil and add cumin seeds, bay leaf, and whole spices.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 6.Add chopped tomatoes and cook until they are soft and mushy.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, and garam masala.
• STEP 8.Add the cooked chickpeas along with the water and mix well.
• STEP 9.Simmer the gravy for 10-15 minutes until it thickens.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• You can adjust the spice level according to your taste preferences.
• Adding a pinch of baking soda while pressure cooking the chickpeas helps in softening them faster.

Storage and Serving

• Pindi Chana can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Pindi Chana with steamed rice, jeera rice, or roti for a complete meal.