Chana Pindi Indian Chickpeas Masala
Savor the bold and tangy flavors of Chana Pindi, a classic North Indian chickpea masala recipe that's perfect for any occasion! This hearty dish features tender chickpeas simmered with a medley of aromatic spices like garam masala, cumin, and amchur (dry mango powder), giving it a delightful tang and earthy warmth. Uniquely cooked with a tea bag, which imparts a rich, dark hue and subtle depth to the dish, this vegan and gluten-free recipe is as wholesome as it is flavorful. Ready in just under an hour, Chana Pindi is an easy yet authentic recipe that pairs wonderfully with roti, naan, or rice. Garnish with fresh cilantro and a squeeze of lemon for a zesty finish, and let this protein-packed dish transport your taste buds straight to the vibrant streets of India!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 Tea bag (or 1 tsp loose black tea tied in muslin cloth)
- 1 Bay leaf
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, grated
- 2 Green chilies, finely chopped
- 1 teaspoon Amchur (dry mango powder)
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 0.25 teaspoon Black salt (kala namak)
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 2 Lemon wedges
Instructions
Rinse and soak the dried chickpeas in water overnight or for at least 8 hours. Drain the water before cooking.
In a pot or pressure cooker, add the soaked chickpeas, 3 cups of water, tea bag, bay leaf, and a pinch of salt. Cook until the chickpeas are tender. If using a pressure cooker, this should take about 15–20 minutes after the first whistle. Remove the tea bag and bay leaf once done.
In a large pan, heat 2 tablespoons of cooking oil over medium heat. Add cumin seeds and let them splutter.
Add grated ginger and chopped green chilies. Sauté for 1–2 minutes until fragrant.
Mix in coriander powder, garam masala, red chili powder, and amchur. Cook the spices for 30 seconds to release their aroma.
Add the cooked chickpeas to the pan, along with a small amount of the cooking water (about 1/4 cup). Stir to coat the chickpeas evenly in the spice mixture.
Season with regular salt and black salt. Mix well and let the chickpeas cook on low heat for 10 minutes, stirring occasionally, until the dish is almost dry.
Garnish with freshly chopped cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 7.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
