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Name: Authentic Pindi Chana Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: India
Ingredients: 1 cup chickpeas (kabuli chana), soaked overnight; 1 teaspoon baking soda (for soaking); 3 cups water (for pressure cooking); 2 tablespoons mustard oil (or vegetable oil); 1 teaspoon cumin seeds (jeera); 1 large tomato, pureed; 1 tablespoon ginger-garlic paste; 1 green chili, slit; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder (adjust to taste); 1 teaspoon pomegranate seed powder (anardana), crushed; 1 teaspoon dried mango powder (amchur); 1 teaspoon fennel seeds (saunf), crushed; 2 teaspoons crushed kasuri methi (dried fenugreek leaves); 1 tea bag (or 1 teaspoon loose tea wrapped in muslin cloth); 1 inch cinnamon stick (dalchini); 1 black cardamom (badi elaichi); 2 green cardamoms (choti elaichi); 3 cloves (laung); 1 teaspoon chaat masala; Salt to taste; 1 tablespoon lemon juice; Fresh coriander leaves, chopped (for garnish)

Pindi chana

Punjab,North

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