Chickpeas are a staple of the Middle East, Africa, and Indian cuisine. The two best-known varieties are desi chana and Kabuli Chana. You can also find 21 other varieties in different colors and different shapes. The wild version of chickpeas is found only in parts of southeastern Turkey and Syria. It is likely to be first cultivated there, about 10,500 years ago. Chickpeas are legumes have a high nutritional value, and were part of the agricultural culture that arose from the Neolithic.
The Desi Chana is small with dark seeds and rough skin. It is grown mainly in India, Bangladesh, and areas of Pakistan, Ethiopia, Mexico, and Iran. The Kabuli Chana is lighter colored. It has larger seeds and is cultivated mainly in southern Europe, North Africa, Afghanistan, India, Pakistan, and Chile.
The Desi Chana is also known as Bengal gram or Kala chana or chole. The Kabuli chole or Safed Chana is believed to have come from Afghanistan. The Desi chole is probably the oldest, as it closely resembles the seeds found both in archeological sites and is the wild ancestor.
Desi chickpeas have a markedly higher fiber content than the Kabuli chola. The desi type is used to make Chana Dal or Chana Masala, which is a recipe for split chickpeas. It can be made with dried chickpeas. The chickpeas need to be soaked the day before, but for the sake of simplicity and to save time, canned chickpeas are often used. If you use dry chickpeas, you must soak them the night before and boil them before using them in the recipe that I propose to you next.
The Pindi Chana is easy to cook recipe. It is a healthy meal when served with Kulcha or Naan and a green salad. It can be taken as the main course. I take it as an accompaniment with tandoori chicken or mutton kofta and accompanied by naan or rice. Well, here goes the recipe.
Preparation Time: 10 mins
Cooking time: 50 mins
Servings: 4 servings
Calories per serving: 45 calories per 100 gms
Pindi Chana Ingredients
1 cup chickpea
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
Pindi Chana Recipe Method
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 roti.