4tablespoonOiluse another tablespoon of oil, if needed
5Green Chiliesslit into half
2tablespoonfinely shredded Ginger
Wash and soak chana overnight. Chana will double in quantity and yield about 2 – 2 ¼ cups after soaking.
Change water and cook chana in a pressure cooker using fresh water with all the ingredients listed under chana.
You can tie whole spices in a cheese cloth and this will make it easy to weed out the spices once the chana is cooked.
Pressure cook for 5 whistles or however long it takes in your cooker. Chana should be tender but hold its shape. in Instant Pot, 5 minutes manual on high pressure.
Let the pressure release naturally. Drain and reserve some water, discard the spices and put the chana in a separate bowl.
While the chana is cooking, dry roast all the ingredients listed under spice powder.
Cool the spices and grind to a fine powder.
Preparing Pindi Chana
Mix spice powder with the cooked chana.
Heat 2 tablespoon of oil in a pan. When oil reaches almost smoking point, pour it over chana and mix well.
In the same pan, heat remaining oil, fry shredded or julienne ginger till golden brown and crisp. Remove from the pan and keep aside.
In the same pan, fry chilies until they change color. Remove and keep aside.
Add spice coated chana to the same pan and stir for 4-5 minutes on high heat, stirring constantly. Make sure not to burn the spices.
Add boiled chana water, about 1 cup, cover and cook for 5 – 10 minutes on medium - medium high flame. If your chana is already very tender, do not cover the pan. If you feel the chana is not tender enough, cover and cook until tender.
Uncover and cook until water evaporates.
Remove cover and cook until required consistency is reached. I cooked uncovered for about 5 – 10 minutes on low flame.
This curry is suppose to be almost dry but if one prefers gravy, make a thick gravy. The gravy should not be runny like the usual chana masala or choley.
Garnish with fried ginger and green chilies. Serve it with bhatura or pooris with some sliced onions.
Chana in pindi chana should be firm and avoid the temptation to over cook it. And do not mash the chana as it is done with other chana curry preparations.
This curry is suppose to be dry and if you do make a thick curry, you can add some tamarind pulp. For the dry version like I prepared, do not add any tamarind. I feel it is not required either as the anardana gives a nice tanginess to the chana.
I did not use tea or teabags for color. Frying the chickpeas with the spice powder and cooking in a cast iron pan gives the brown color.