Chana Pindi

Ingredients
21/2 Tablespoons –Pomegranate seeds
2 Tablespoons –Cumin Seeds
4 cups –Chickpeas soaked overnight
Or in hot water for 2 hours and drained
21/2 Tablespoons-Salt
4-Brown Cardamoms
5sticks (21/2 cms.each) - Cinnamon
10- Cloves
4 Tablespoons – Coriander Powder
21/2 Teaspoons- Pepper Powder
2 Teaspoons - Garam Masala
3 Tablespoon - Mango Powder
6 - Green Chillies slit
15 Gms. –Ginger cut into thin strips
½ Cup - Vegetable Oil
½Cup - Ghee
1 medium (100 gms.) – Onion Sliced
2 - Lemons Cut into Wedges
Method:
1 In a pan, roast together pomegranate and cumin seeds and grind to a powder.
2. Pour water into cooker. Add chickpeas, 4 teaspoons salt,
Cardamoms, cinnamon and cloves, stir once.
3. Close cooker, bring to full pressure on high heat. Reduce heat and cook for 18 minutes.
4. Remove cooker from heat. Allow to cool naturally
5. Open cooker. Drain off cooking liquid and reserve. Add remaining salt (31/2 teaspoons), pomegranate, cumin, and coriander, pepper, and garam masala and mango powders. Mix well till chickpeas are evenly coated with spices. Sprinkle Chillies and ginger on top.
6. In a Pan, heat oil and ghee together till smoky (approximately 5 minutes) and pour evenly over chickpeas. Add cooking liquid.
7. Place cooker witn chickpeas on medium heat and cook till (10 minutes), stirring occasionally.
8. Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onion and lemons.
May 9th, 2008 | No Comments »


