Chana Pindi In Rawalpindi Style

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Cooking timing 18 to 20 minutes.

Ingredients of chana pindi
  • Cumin seeds - 2 tablespoons
  • Pomegranate seeds - 2-1/2
  • Water - 4 cups
  • Chickpeas soaked overnight or in hot water for 2 hours and drained
  • Salt - 2-1/2
  • Brown cardamoms - 4
  • Cinnamon - 5 sticks
  • Cloves - 10
  • Coraiander powder - 4 tablespoons
  • Pepper powder - 2 - 1/2 teaspoons
  • Garam masala powder - 2 teaspoon
  • Mango powder - 3 tablespoons
  • Green chillies slit - 6
  • Ginger cut in to thin strips - 15gms
  • Vegetable oil - 1/2 cup
  • Ghee - 1/2 cup
  • Onion sliced - 1 medium
  • Lemons cut into wedges - 2
How to make
  • In a pan roast together pomegranate and cumin seeds and grind to a powder.
  • Pour water in to cooker.Add chickpeas.4 teaspoon salt,cardamoms,cinnamon and cloves.Stir once.
  • Close cooker.Bring to full pressure on high heat.Reduce heat and cook for 18 minutes.
  • Now remove the cooker from heat and allow to cool naturally.
  • Open cooker,drain off cooking liquid and reserve.Add remaining salt (3-1/2 teaspoons),pomegranate,cumin,coriander,pepper,garam masala and mango powders.Mix well till chickpeas are evenly coated with spices.Sprinkle chillies and ginger on top.
  • In a pan heat oil and ghee together till smoky for 5 minutes and pour evenly over chickpeas.Add cooking liquid.
  • Place cooker with chickpeas on medium heat and cook till liquid dries up and oil show separately approximately for 10 minutes,stirring occasionally.
  • Remove cooker from the heat transfer chickpeas onto serving dish.Serve hot,garnished with lemons and onion.


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