Chana Pindi Indian Chickpeas Masala Food

CHANA PINDI (INDIAN CHICKPEAS MASALA)

Steps:

• Soak Chickpeas overnight or for at least 6 hours.
• Boil them with enough water and teabags till they are soft.
• Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
• Heat oil in an Iron skillet.
• If you do not have one use a non stick pan.
• Add the cardomoms.
• After a minute add onions and saute.
• After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
• When the onions turn golden, add the gram flour (Besan).
• This is to give body to the curry.
• Now add ginger garlic paste and keep frying.
• take care that the ginger garlic paste does not stick to the base.
• Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
• Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
• add the boiled chickpeas and fry.
• Mash 3-4 tablespoons of chickpeas and mix it in.
• simmerfor 15- 20 minutes.
• Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
• Enjoy.

PINDI CHANA

Steps:

• Pressure cook the chickpeas till soft (about 4-5 whistles).
• Heat oil in a large and heavy bottomed saucepan.
• Add cumin seeds and mustard seeds.
• Allow to crackle and splutter.
• Add ginger, garlic, chopped onions and asafoetida.
• Fry till onions are lightly browned.
• Add all dry masala, except cinnamon and clove (powdered).
• Stir well, add tomatoes and cook till oil separates.
• Drain chickpeas, add to the skillet and stir in well.
• Add tamarind extract.
• Mix and cook till fairly dry.
• Keep aside.
• In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
• Allow to pop a bit, then add to the skillet containing the chickpeas.
• Stir gently till well mixed.
• Garnish with cilantro and onion rings.
• Serve hot with naan or rotis.
• Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHANA MASALA

Steps:

• Film the bottom of a large saucepan or Dutch oven preferably not nonstick with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
• Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add 1/2 cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
• Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce's flavor and makes the chickpeas more tender and toothsome.
• Since I was using home cooked and still slightly crunch chick peas I ended up cooking it on very low for about 1 hour to allow the chickpeas to soften and the flavors meld. Taste, and adjust the seasoning as necessary.
• Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.

INDIAN CHANA MASALA

Steps:

• Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
• Heat oil in a pan and fry bay leaves for 30 secs.
• Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
• Add water enough to make thick gravy. Bring the gravy to boil.
• Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
• Garnish with chopped green coriander leaves and serve hot.