This Lohri Prepare Delicious Pindi Chana for Lunch With This Recipe

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

1. 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.

2. Step 2:

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

3. Step 3:

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

4. Step 4:

   Add onions and saute till they turn golden.

5. Step 5:

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

6. Step 6:

   Add salt, boiled chana and mix.

7. Step 7:

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

8. Step 8:

   Add little salt and green chillies and toss.

9. Step 9:

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

10. Step 10:

    Add the chana and the chole masala with garam masala.

11. Step 11:

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

12. Step 12:

    Serve hot.