Pindi Chana (Punjabi chickpeas recipe)
Pindi Chana (Punjabi chickpeas recipe)
Ingredients:
Preparation:
- Soak chickpeas in water overnight or for about 6 hours.
- Boil the chickpeas with salt and enough water in the cooker for about
20 minutes or till fully done.
- Drain, reserving 1 cup of cooking liquid.
- Heat oil and sauté onions till golden.
- Then add garlic, chopped ginger and green chilies, sauté for 5 minutes.
- Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over
low heat until the oil separates.
- Add chickpeas, the reserved cooking liquid, salt and half of the coriander
leaves.
- Simmer, uncovered until the liquid has been absorbed.
- Add a pinch of garam masala and serve chickpeas sprinkled with the
remaining
garam masala, coriander leaves and shredded ginger.
- Serve it with hot
Puri
or Bhature.