Pindi chana or chana masala or punjabi chole is a popular dish from north of india.This dish is an integral part of punjabi cuisine.
No weekend meal is completed in punjabi households without this dish,an ideal dish for Sunday brunch,has a perfect balance of whole/powdered spices and other aromatics.It goes perfectly well with poories and bhatooras.
|Pindi Chana Masala
An authentic bowl of taste and happiness
1- Pindi chana/ white chana – 2 cups( soaked overnight).
2- Water for boiling – 10 cups
3- Oil – 4 tablespoons.
4- Grated onion – 1/2 cup
5- Grated tomatoes – 1 cup
6- Ginger, garlic, green chilly paste
7- Salt,anaar dana/ dry pomegrenate powder, red chilly powder, turmeric powder,garam masala powder, coriander powder – 3 teaspoons each.
8- Whole spices like bay leaves, cloves, black pepper, small cardamom and big cardamom – 3-4 nos. each
1- Add chana, half quantity of salt , turmeric powder and water to pressure cooker and cook for 10 whistles or until chana cooks and becomes soft.
2- Heat oil and add all the whole spices untill they release their aroma .
3- Now add ginger garlic paste and sauté.
4- Add onions and stir till golden brown.
5- Add tomato paste and sauté.
6- Add all the powdered spices and cook until the masala leaves the oil.
7- Add boiled chana and pressure cook for more 10 minutes at low flame.
8- Open the pressure cooker and take out bay leaves.Mash chana a little with the back of ladle to bring everything together
9- Serve tasty chana masala with poories or bhatooras.