The Chana Pindi Recipe is a North Indian Recipe, The Chana pindi Recipe is also known as Chickpeas – Rawalpindi Style, The total Pressure Cooking time is approx 20minutes
2 tablespoon of Pomegranate Seed
2 tablespoon Cumin Seed
4 Cup Water
4 Cups Chickpeas (Soaked overnight in water or put in hot water for 2 hours)
2 tea spoon salt (According to taste)
4 Brown cardamoms
5 sticks (2m) cinnamon
4 tb Coriander powder
2 teaspoon pepper powder
2 teaspoon garam masala powder
3 tablespoon mango powder
6 green chili (optional)
15 gms of ginger
1/2 Cup vegtable Oil
1/2 Cup Ghee
1 Med Onion Sliced
In a pan, roast together pomegranate and cumin seeds and grind to a powder, Now Pour water into cooker Add chickpeas, 4 teaspoon salt, cardamoms, cinnamon and cloves. Stir once.
Close cooker now, Bring to full pressure on high heat. Reduce heat and cook for 18 minutes. Remove cooker from heat, allow to cool naturally.
Open cooker, Drain off cooking liquid and reserve. Add more salt 3 teaspoon (or as to taste), pomegranate, cumin, coriander, pepper, gram masala and mango powders. Mix well till chickpeas are evenly coated with spices, Sprinkle chillies and ginger on top.
In a pan, heat oil and ghee together till smoky (approximately 10 minutes),stirring occasionally.
Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onion and lemons.