Pindi Kale Chane (Spicy Bengal Gram/Chickpeas) Recipe
Recipe By Better Butter
Inspired by chef kunal kapur's pindi choley. It is a popular punjabi cuisine, in which the chane is nicely coated with spices and is almost a dry dish that can be eaten with puri, roti or naan.
Ingredients For Pindi Kale Chane (Spicy Bengal Gram/Chickpeas) Recipe
1 cup kale chane washed and soaked overnight
2 Cloves
1 bay leaf
3 cardamon pods
0.5 teaspoon caraway seeds
1 tablespoon ginger garlic chilli paste
2.5 teaspoon coriander seeds
2.5 teaspoon shahi jeera
0.5 teaspoon fennel seeds
0.5 teaspoon black peppercorn
1 teaspoon kashmiri mirch powder or degi mirch
0.25 teaspoon Cayenne
0.5 teaspoon amchur powder
0.5 teaspoon anardana powder
2 cup water to be used for cooking kale chane
As required Salt
1 tablespoon mustard oil or ghee
Nutrition value
166
calories per serving
2 g Fat12 g Protein26 g Carbs13 g FiberOther
Current Totals
2 g Fat
12 g Protein
26 g Carbs
13 g Fiber
MacroNutrients
Carbs
26 g
Protein
12 g
Fiber
13 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
466 mg
Iron
5 mg
Vitamin A
1532 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
339 mcg
Vitamin B12
0 mcg
Vitamin C
281 mg
Vitamin E
3 mg
Copper
2 mcg
Magnesium
161 mg
Manganese
4 mg
Phosphorus
274 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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