This Lohri Prepare Delicious Pindi Chana for Lunch With This Recipe

• Total Time :10 min
• Preparation Time : 180 min
• Cooking Time : 40 min
• Servings : 4
• Cooking Level : Medium
• Course: Main Course
• Calories: 300
• Cuisine: Indian
• Author: Kishori Sud

Ingredients

• 1 1/2 cups soaked overnight chickpeas or kabuli chana
• 2 tea bags
• 1 tbsp dried pomegranate
• Salt to taste
• 2 tsp coriander seeds
• 1/2 tsp turmeric powder
• 1/2 tsp amchur
• 1 tsp red chilli powder
• 3 tsbp ghee
• 1 1/2 tsp cumin seeds
• 2 medium chopped onions
• 1 tbsp ginger & garlic paste each
• 2 tbsp cumin powder
• 2 tbsp coriander powder
• 2 medium quartered tomatoes
• 3 slit green chillies
• 1 tsp garam masala

Step

• Step 1 :

  Put all the soacked chana in a kadai and add the tea bags with salt and cook till they become soft. Once they are done then take out the tea bags.

• Step 2 :

  Next, cook the chana masala: On a tawa, roast anardana, coriander seeds, half the haldi, half the red chilli powder, and amchur.

• Step 3 :

  Heat two tbsp ghee in the kadai and add a tsp of cumin seeds and saute.

• Step 4 :

  Add onions and saute till they turn golden.

• Step 5 :

  Add the red chilii powdere, ginger and garlic paste, coriander powder, remaining turmeric powder, cumin powder, and saute.

• Step 6 :

  Add salt, boiled chana and mix.

• Step 7 :

  Meanwhile heat one tbsp ghee in a pan and add the remaining cumin seeds and tomatoes.

• Step 8 :

  Add little salt and green chillies and toss.

• Step 9 :

  Stir and press the tomatoes lightly and then add some water and cook for two minutes.

• Step 10 :

  Add the chana and the chole masala with garam masala.

• Step 11 :

  Stir to mix well and cook for twenty minutes on low heat.

• Step 12 :

  Serve hot.