Pindi Channa

Pindi channa is a Authentic Punjabi dish. This is Undoubtedly the most popular punjabi dish.




Channa ( Kabuli channa) - 1 Cup (soaked overnight)
Black tea bag - 1
Onion - 1 small ( finely chopped)
Tomato - 1 large
Green chillies - 2 to 3
Ginger-Garlic paste -1/2 Tbsp
Tamarind paste - 1 tbsp
Mustard seeds -1/2 Tbsp
Cumin seeds -1/2 Tbsp
Chilli powder -1 Tbsp
Cumin powder -1/2 Tbsp
Coriander powder -1/2 Tbsp
Garam masala powder -1/2 Tbsp
Amchur powder( optional) - 1/2 Tbsp
Cinnamon
Cloves
Fresh coriander
Ghee - 1 Tbsp
Salt
Oil

Procedure:

1. Pressure cook the chickpeas with tea bag till soft (about 4-5 whistles).
2. Take a sauce pan, add oil, mustard and cumin seeds, cinnamon, clove, ginger garlic paste and hing.
3. Allow it to fry and then add chopped onions fry till lightly brown.
4. Add all the dry powders and stir well.
5. Add tomatoes and Cook till oil separates. Drain the water from chickpeas and add to it the sauce pan.
6. Add tamarind paste, mix well and cook till it gets dry.
7. Take a small pan, add ghee, mustard, jeera, curry leaves, red chillies and pinch of garam masala. Fry for a little while and pour it on top of the chickpea curry.
8. Garnish with fresh coriander and serve hot with chapathi or puri.