Ingredients for Chana Pindi Indian Chickpeas Masala
- 1 cup dried chickpeas
- Black Cardamom Pod
- 3 lightly crushed green cardamom pods
- 2-3 black tea bags
- 2 tablespoons vegetable oil or ghee
- 1 tablespoon roasted coriander seeds
- 1 teaspoon ajwain seeds
- 2 tablespoons gram flour
- 2 tablespoons ginger-garlic paste
- 1 large finely chopped onion
- 2 finely chopped tomatoes
- 1 teaspoon cumin powder
- Coriander Powder
- 1 teaspoon red chili powder
- Masala
- Lemon, Juice Of
- Chat Masala
- Salt to taste
- Fresh coriander leaves for garnish
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
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How to Make Chana Pindi Indian Chickpeas Masala
- Soak 1 cup of dried chickpeas overnight or for at least 6 hours.
- Boil the soaked chickpeas with enough water and 2-3 black tea bags (optional) until soft (about 45-60 minutes). Discard tea bags.
- Heat 2 tablespoons of vegetable oil or ghee in an iron skillet (or non-stick pan).
- Add 3 lightly crushed green cardamom pods and saute for a minute.
- Add 1 large finely chopped onion and saute for about 2 minutes.
- Add 1 tablespoon roasted coriander seeds and 1 teaspoon ajwain seeds; continue to saute the onions until golden brown.
- Add 2 tablespoons of gram flour and saute for 1 minute.
- Add 2 tablespoons of ginger-garlic paste and saute for 3-4 minutes, ensuring it doesn't stick to the pan.
- Add 2 finely chopped tomatoes, 1 teaspoon turmeric powder, 1 teaspoon red chili powder (adjust to taste), 1 teaspoon garam masala, 1 teaspoon cumin powder, and salt. Saute until tomatoes soften and the mixture is well combined.
- Add the boiled chickpeas and fry for a few minutes.
- Mash 3-4 tablespoons of the chickpeas and mix them into the curry for a thicker consistency.
- Simmer the curry for 15-20 minutes, allowing the flavors to meld.
- Garnish with fresh coriander leaves.
- Serve hot with chapati, naan, kulcha, or rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
24g
Fat
9g
Carbs
10g
