Pindi Chana is a dish based on chickpeas steamed with masala sauce, ginger, herbs and spices and is traditionally served with Bhaturas, Plain Naan, leavened bread baked on the walls of a clay oven. Of course, all quite as spicy Indian cuisine includes curry, cumin, coriander, garam masala, dominate the other flavors, but it is tasty.
The chana masala or chole masala is a dish of the region of Punjab between India and Pakistan, spread across the South Asia. The main ingredient of the dish is the chickpeas, but also onions, tomato pieces, turmeric, seeds of coriander, garlic, chilli, ginger powder, mango dried seeds of pomegranate and crushed garam masala. The result is a dish slightly moist and spicy, with a hint harsh given by citrus.
The dish is very popular in the region of Punjab, between India and Pakistan, but also in the regions of Sindh and Gujarat. In areas of Gujarat and Rajasthan is commonly cooked dry with spices and spicy. In India it is commonly consumed together with Bhatura, a bread fried. The approach is called chole bhature and is generally sold in stalls on the street, but you can find it even in restaurants. In Pakistan it is instead sold the variant aloo chole, made of chickpeas and potatoes, served as a snack or appetizer in big cities like Karachi and Lahore.
Synonymous with curry, the masala is, according to Indian tradition, a mixture of spices cleverly combined. In the kitchen, almost sacred place in this culture, the preparation of spices is a central moment. Traditionally done as much as possible in contact with the ground on a table of stone or wood, on which the grinding is done with a granite stone, which is the symbol of the hearth.
The combination of spices and herbs must be different depending on the dish to which it goes. It could be so sweet as to make every single spice distinguishable in its aroma or strong enough to irritate the slightest touch the taste buds. It can also combine 60 different spices. Remains the hallmark of every good home cooking. The masala can be dry the spices are roasted or in salsa. The dry preparation is typical of the northern regions and is obtained by grinding the spices in the long grains on a granite plaque with a large stone, while preparing sauce adds a wire vinegar, water or coconut milk, consuming, however, the dressing the same day.
Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 360 calories, 6 grams fat
1 cup chickpeas
1 tsp ginger paste
1 tsp ginger
2 tbsp oil
1 tbsp butter
1 tsp garlic
2 green chilies
1 tsp coriander
1 tsp cumin
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp red chili powder
1 tsp cinnamon
1 tsp ground cloves
1 pinch asafoetida powder
2 tsp tamarind extract
1 tbsp coriander leaves
Salt to taste
Soak chickpeas in water overnight
Cook the chickpeas with salt and water in the cooker for 30 minutes. Drain, reserving 1 cup of water.
Heat oil and sauté onions till golden, add garlic, ginger paste and green chilies. Sauté for 2 minutes.
Add mustard seeds, tomatoes, coriander, cumin, turmeric, asafoetida and chili powder and sauté over low heat until the oil separates.
Add chickpeas, water, salt and half of the coriander leaves. Simmer, uncovered until the water has been absorbed. Add tamarind extract. Mix and cook till fairly dry. Keep aside.
Add the butter, cinnamon, clove, cilantro, onion rings, coriander leaves and shredded ginger.
Serve hot with naan or rotis.
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