Chana Pindi (Chickpeas - Rawalpindi Style)

3 days ago2 min read

Updated: 24 hours ago

Chana Pindi is a traditional North Indian dish made with black chickpeas and a mix of aromatic spices. Unlike regular chana masala, this dish is dry, flavourful, and does not use onions or tomatoes. It is known for its deep flavour which is enhanced by ingredients like amchur (dried mango powder) and anardana (pomegranate seeds). It uses very little oil. It is very easy to make. Let's see how it is made:

Ingredients

3½ cups Chickpeas soaked overnight
2½ tablespoons Pomegranate seeds
2 tablespoons Cumin seeds
4 cups Water
2½ tablespoons Salt or as per taste
3 Black cardamom
4 sticks Cinnamon
10 Cloves
4 tablespoons Coriander powder
2½ teaspoons Pepper powder
2 teaspoons Garam masala
3 tablespoons Dry mango powder
6 Green chillies slit
1 inch Ginger piece
½ cup Vegetable oil
½ cup Ghee
1 medium Onion Sliced
2 Lemons cut into wedges

Chana Pindi (Chickpeas - Rawalpindi Style)

Method of making Chana Pindi

Put the chole in a pressure cooker and add 4 teaspoons of salt, cardamom, cinnamon, cloves, and water and cook it till 3 to 4 whistles.

After cooking, cool the cooker, open it, and remove all the water from the chole.

After this, add salt, pomegranate, cumin, coriander, black pepper, garam masala, and mango powder as per taste. Mix well till the chole is evenly coated with the spices.