Channa Pindi

Channa Pindi Masala

Serving Size: 6

2 cups chickpeas soaked overnight
1 large onion chopped
1 large tomato chopped
2tbsp ginger garlic chillie paste
2.5tbsp pomegranate seeds
1tbsp cumin seeds
juice of half lemon
1tsp mustard seeds
4 cardamon pods
2 small cinnamon sticks
5 cloves
1tsp garam masala
3tbsp coriander powder
2tsp grounded pepper
2tbsp mango powder
1tbsp channa masala powder
2tbsp ghee
chopped coriander and mint leaves.

Preparation Methods:
In a pan roast together pomegranate and cumin seeds. Once cooled grind to fine powder.Pressure cook the chick peas with salt,turmeric and chillie powder.Heat a heavy bottom skillet on medium flame -add ghee. Once heated sputter the mustard seeds followed by all the whole spices. Then add the chopped onion ,ginger garlic chillie paste ,grind powder and tomatoes. Once the onions and tomatoes are cooked -add all the spice powders and lemon juice. Saute till the raw smell of the spice powder are removed. Meanwhile mash half the cooked chick peas using the back of a spoon. Add the mashed chick peas and the remaining cooked peas to the mixture.Adjust the level the salt and finally added the chopped coriander and mint leaves. Give a really good mix and remove from flame. Serve hot with fluffy porris or even chapattis.


Unknown said…
this looks so authentic..delicious..i have one version in my blog too..
Suparna said…
hey saraswathi,
Tis one looks really tasty and so creamy...nice snap too!