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Authentic Pindi Channa Recipe
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Authentic Pindi Channa Recipe - Chickpeas in Indian Spices (Video)

Authentic Pindi Channa - Step by Step Video recipe of Chickpeas or Channa boiled with tea bags and cooked in a spicy homemade indian Spice Masala.
Course Main Course
Cuisine Indian
Keyword Authentic Pindi Channa
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 342kcal
Author Chhavi

Ingredients

  • 2 Cups White Channa/Kabuli channa
  • 4 tablespoon Ghee use Oil for dairy free version
  • 4-5 Tea Bags
  • 2 Cm Ginger- Julienned/Sliced as big as a whole thumb
  • 2 Green Chilli
  • Salt to Taste
  • 1 Pinch Asafetida Hing

Dry Masala

  • 2-4 Red Chillies
  • 1 teaspoon Cumin Jeera
  • 1 teaspoon Carrom Seeds Ajwain
  • 1 Inch Cinnamon Stick
  • 2 Green Cardamom
  • 1 tablespoon Coriander Seeds
  • 2 Cloves
  • 1 teaspoon Black Pepper
  • 1 Bay Leaf
  • 1 tablespoon Anar Dana
  • 1 teaspoon Dry Mango Powder Amchur
  • 1 teaspoon Black Salt

Instructions

Stove Top Method

  • Heat a pan and dry roast all the non powdered masalas listed under the "Dry Masala" which would be -Red Chillies,cumin,carrom seeds, cinnamon stick,Green Cardamom,Coriander,Cloves,Bay leaf & Black Pepper
  • Roast for 5-10 minutes on low-medium heat.Transfer to blender and a Add rest of the ingredients listed under"dry Masala"- anar dana, dry Mango Powder and Salt.
  • Soak the Chickpeas overnight and pressure cook it along with 1 teaspoon Salt and the tea bags for 20 minutes.Let the pressure release naturally.Drain and save some boiling liquid. 
  • Heat the Ghee in a pan.Add Asafoetida,Green Chilli and Ginger.Saute for 30 seconds.Add the Drained Chickpeas.Add the Dry Masala.
  • Mix it well.If it gets too dry, add the boiling liquid.
  • Garnish with Coriander and Julianne Ginger and serve

Instant Pot Method

  • Soak the Chickpeas overnight
  • Set the Instant Pot to Saute and dry roast all the non powdered masalas listed under the "Dry Masala" which would be -Red Chillies,cumin,carrom seeds, cinnamon stick,Green Cardamom,Coriander,Cloves,Bay leaf & Black Pepper
  • Roast for 5-10 minutes .Transfer to blender and a Add rest of the ingredients listed under"dry Masala"- anar dana, dry Mango Powder and Salt.
  • Add the Chickpeas it along with 1 teaspoon Salt, 4 Cups Water and the tea bags. Set the instant pot to Pressure Cook for 20 minutes. Let the pressure release naturally. Drain and save 1 cup of boiling liquid. 
  • In the SAUTE mode - Heat the Ghee in a pan.Add Asafoetida,Green Chilli and Ginger.Saute for 30 seconds.Add the Drained Chickpeas.Add the Dry Masala.(This step can also be done on stove top)
  • Mix it well.If it gets too dry, add the boiling liquid.
  • Garnish with Coriander and Julianne Ginger and serve

Video

Nutrition

Calories: 342kcal | Carbohydrates: 43g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 455mg | Potassium: 614mg | Fiber: 13g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 5mg