Pindi Chana (Spicy Chick Peas)

Pindi Channa

Ingredients

500 gms white chick peas (I prefer 24 Mantra brand) soaked overnight

For the chick peas

½ tsp soda bicarbonate

2 tsp salt

2 tsp garam masala (I prefer Mother’s recipe garam masala)

For the masala

5 tbsps coriander powder to be dry roasted till it releases an aroma

2 tbsp cumin powder to be dry roasted till it releases an aroma

2 tsp dry mango powder (amchur powder)

1 tsp red chilli powder

1 tsp garam masala powder

Salt to taste

3” piece ginger cut into julienne

4 whole green chillies slit into two

½ cup oil

To be pureed in a blender

1 small onion

1” piece ginger

2 tbsp oil

2 tsp cumin seeds

Directions

Put the chick peas in a pressure cooker with enough water and add soda bicarbonate, salt and garam masala powder. Put in on full heat and reduce the heat after the first release of steam. Normally chick peas should be tender after about 30 minutes of cooking, but it depends on the quality of the chick peas used. After chick peas are cooked, drain but reserve the water. Mix coriander, cumin, dry mango powder, garam masala, red chilli powder and salt. Divide the chick peas into 2 portions. Take one portion and add half of the masala and toss well so as to evenly coat the chick peas with the masala. Transfer the chick peas to a pan and likewise do the same for the other portion. Sprinkle ginger juliennes and green chillies on the chick peas. Heat ½ cup oil in a pan. When hot pour on to the chick peas and mix carefully. In another pan heat 2 tbsp oil, add cumin, then add the pureed onions and ginger paste. Sauté till pink. Add a tsp of salt. Now add the reserved water. Simmer for 3-4 minutes. Reserve some water if you are going to reheat the dish later. Generally, this is a dry dish, the masala just coats the chick peas.