Pindi Chana
Dive into the rich and earthy flavors of Pindi Chana, a classic North Indian dish that transforms humble dried chickpeas into a boldly spiced masterpiece. Slow-cooked with a whisper of black tea for a signature deep hue, the tender chickpeas are infused with an aromatic blend of cumin, dry mango powder, garam masala, and a hint of asafoetida for authentic, tangy, and smoky undertones. This hearty, protein-packed recipe is finished with a sprinkle of zesty chaat masala and a vibrant garnish of fresh coriander, making it a perfect side or main dish. Serve Pindi Chana alongside warm naan, flaky paratha, or crisp poori for a soul-satisfying meal that truly showcases the essence of Indian vegetarian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Dried chickpeas (chana)
- 4 cups Water
- 1 tablespoon Black tea leaves or tea bags
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Dry mango powder (amchur)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Chaat masala
- 1 tablespoon Ginger, finely chopped
- 1 tablespoon Garlic, finely chopped
- 2 Green chilies, slit
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the dried chickpeas thoroughly under running water, then soak them overnight in 4 cups of water.
The next day, drain and rinse the soaked chickpeas. In a large pot, add the chickpeas along with 4 cups of fresh water, salt, and the tea leaves tied in a muslin cloth or a tea bag. Bring it to a boil and then simmer for 30-35 minutes, or until the chickpeas are tender but not mushy. Remove the tea bag and drain the chickpeas, reserving about 1/2 cup of the cooking liquid.
In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter. Then add the asafoetida, dry mango powder, red chili powder, coriander powder, turmeric powder, and garam masala. Stir the spices for 30 seconds to release their aroma.
Add the ginger, garlic, and green chilies to the pan and sauté for another minute.
Add the boiled chickpeas to the pan, along with the reserved 1/2 cup cooking liquid. Mix well to coat the chickpeas with the spices.
Cook the chickpeas on low heat for 10-12 minutes, stirring occasionally, until the liquid evaporates and the chickpeas are well-coated with the spice mix.
Sprinkle the chaat masala over the chickpeas, mix well, and cook for an additional 2 minutes.
Garnish with freshly chopped coriander leaves and serve hot with naan, paratha, or poori.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 39.2 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3294 mg | 70% | |
*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.
