Channa pindi is a Punjabi style preparation of chickpeas. It tastes really wonderful with poori, paratha, naan or even with chapati
- Chickpeas: 1 cup soaked in water for 6 hours
- Water: 1cup
- Cumin seeds: 1 tbsp
- Cardamon: 2
- Cinnamon: 1/2 inch stick
- Cloves: 4
- Coriander powder: 2 tbsp
- pepper powder: 2 tbsp
- garam masala powder: 2 tsp
- Amchur Powder: 1 1/2 tsp
- Green chilli: 2-4 slit in between
- ginger: 1 inch cut into thin slices
- Salt : 1 tbsp
- Oil: 2 tbsp
- Ghee: 1/2 tbsp
- Onion: 1 medium thinly sliced
- Lemon: 2 wedges for garnish.
In a pan dry roast the cumin seeds and make a fine powder out of it.
In a pressure cooker add water, 1/4 tbsp salt, cardamons, cinnamon and cloves.
Close the cooker and bring it to full pressure on high heat, then reduce the heat and cook for 5 mins
Remve the cooker from and let it cool naturally
Once all the pressure is released, open the cooker and drain off the water and save it for use later in the process.
Add the rest of the salt, cumin powder, coriander powder, pepper, garam masala, and amchur powder. Mix well till the chickpeas are nicely coated with the spices.
Sprinkle green chilli and ginger on top.
In a pan, heat oil and ghee till smoky, poet evenly over the chickpeas.
Add the cooking liquid.
Place the cooker on medium heat and cook till liquid dries up and oil oozes out. Keep stirring in between in order to avoid the spices from sticking to the cooker.
Enjoy this beautiful Punjabi dish with naan, chapati or paratha.
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