The truly authentic recipe for… PINDI CHANA!
Zero-oil No-onion No-garlic No-tomato!!
You will be amazed how something so simple to make can be so delicious to eat!!
Enjoy them with Roti/Parantha/Poori/Kulcha…your choice!
PS: Onions used only as garnish!
Method:
Soak Chana overnight. Boil Chana with kala namak till soft but not mushy about 3 whistles in pressure cooker. If you forget to soak….happens to me all the time :-)…. Pressure cook 1 whistle on high, reduce heat and simmer for 15 minutes. Open pressure cooker after steam releases….Chana will be cooked through!
To the boiled Chana (along with the water it is boiled in), add My Chana Masala (about 2 heaped tsp for 1 cup of raw Chana) thinly sliced ginger and slit green chillies. Cook on high till first boil, then simmer for 2 hours stirring once every 15-20 mins. The chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that u can add more water for cooking.
After 2 hours you will have deep brown Chana in a thick creamy sauce….serve with a squeeze of lime, and a garnish if roughly chopped onions!
Optional:
PS: If u like, you can add a chaunk of hing, jeera, lal mirch using a little ghee.
Note: You can make delicious healthy Sandwiches using the above recipe…I call them CHOLE KULCHE-WICH!
