Pindi Chana Masala is a very popular dish from the state of Punjab. This dish originated in Rawalpandi before the partition of India and Pakistan occurred, hence, it is called Pindi Chana Masala. Full of proteins, Pindi Chana Masala is best served with piping hot Laccha Parathas or Naan or with Zeera Rice as well. Many of my friends use ready made masala while preparing Chole and prefer adding the same while making Pindi Chana Masala. However, my mother had suggested me to use the authentic homemade powder of spices for making Pindi Chana Masala made from fresh, roasted spices such as anardana, jeera, coriander seeds, cloves, black peppercorns, black cardamom, cinnamon, dry red chillies et al. This freshly roasted and powdered homemade masala, made Pindi Chana Masala really simon-pure. Moreover, I followed the traditional procedure for cooking the chana. In order to lend a nice, brown colour and delicious flavour to the chana, I used tea leaves while cooking the chana. And, it indeed made all the difference! The boiled chana had this beautiful colour and its aroma even made my neighbours drool.
Once the chana got cooked up, I just had to saute onions, tomatoes and homemade masala with the chana and Pindi Chana Masala got ready! To give a subtle, tangy flavour, I added tamarind pulp as well while chana was getting simmered with other ingredients. OMG, it literally made Pindi Chana Masala finger-licking. Finally, a generous garnishing of coriander worked like wonders and Pindi Chana Masala totally made our day more awesome. So, stop waiting and start preparing. Here’s the easiest recipe of the world for preparing Pindi Chana Masala:
Pindi Chana Masala
Pindi Chana Masala
- Choley chickpeas - 1 cup soaked overnight
- Tea leaves - 2 tsp
- Oil - 4 tbsp
- Onion - 1 cup chopped
- Tomato - 1 cup chopped
- Ginger - 1 inch piece chopped
- Green chili - 3-4 slit into half
- Turmeric powder - 1/2 tsp
- Salt to taste
- Tamarind pulp - 1 tbsp
- Fresh coriander for garnishing
- Dry roast the below spices till fragrant and slightly blackened and grind to make a powder
- Anardana - 2 tbsp
- Jeera - 1 tbsp
- Coriander seeds - 3 tbsp
- Cloves - 10
- Black peppercorns - 20
- Black cardamom - 3
- Cinnamon - 1 inch piece
- Dry red chilies - 6-8
- Boil the tea leaves in 2 cups of water.
- Strain and keep aside.
- Add soaked choley, black tea, salt and some more water in a pressure cooker and cook till choley are done.
- Add oil in a pan.
- When the oil is hot, add the chopped onions and fry till golden brown.
- Add tomato, ginger and green chili and fry for another 2 minutes on high heat.
- Add the ground masala and little water and cook for 3-4 minutes.
- Add turmeric powder.
- Add the cooked choley with the water.
- Cook for 10-12 minutes on medium heat.
- Adjust salt as required.
- Add tamarind pulp and mix well.
- Garnish with fresh coriander.