Pindi Chana / Chole

Ingredients:

• 200 grams white chana / Rawalpindi chana
• A pinch of baking soda
• 1 clove
• 1 green cardamom
• ¼ “ cinnamon stick
• 450-500 ml water

For the gravy:

• 2 medium onions (make a paste)
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1-2 green chilies (Slitted)
• 2 tbsp. tomato puree
• 1 tsp. tamarind paste
• ¼ tsp. red chili powder
• 1¼. Tbsp. chana / chole masala powder (ready-made)
• A pinch of asafoetida
• ¼ tsp. sugar
• 3-4 tbsp. oil
• Salt to taste
• 100-150 ml water

For tempering:

• 2 bay leaves
• 2 green cardamom
• 2 cloves

Making Procedure:

Wash the chana and soak overnight or 7-8 hours with enough water. Then drain the water. Into a pressure cooker pour the soaked chana, a pinch of baking soda, clove, cardamom and cinnamon along with water and boil them. After boiling drain the water.

Heat oil in a pan and temper with bay leaves, green cardamom and cloves. Add onion paste and fry until the paste turns golden brown in color.

Now add ginger-garlic paste and fry it till the raw smell disappear. Then add green chilies, tomato puree, red chili powder, chana masala powder, asafoetida, salt and sugar. Stir and fry the spices for 2 minutes on low heat.

Add boiled chana and water into the spice mixture, mix it well and bring it to boil. When starts boiling add tamarind paste into it, mix well and cook on low flame for 3-5 minutes.

Remove from heat and pour it into a serving bowl. Then garnish with onion rings and green chilies. Now Pindi Chana is ready to serve.

Serve with hot puri or tandoori roti or naan.