Quick Pindi Chana Recipe

If you’re ready to take your taste buds on a vibrant culinary journey, get ready to whip up this aromatic chickpea sensation that’ll have you wishing every night could be a night of spice and flavor discovery!

One of my favorite dishes to eat when I’m craving something full of flavor yet good for me is quick Pindi chana. The richness of the chickpeas and the aromatic blend of spices like cumin, turmeric, and dried mango powder make this dish a protein-packed powerhouse with vitamins galore.

I adore the perfect balance of flavors created by the tangy tamarind pulp and the searing heat from the green chiles. Eating this is absolutely delightful.

Ingredients

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• Chickpeas: Rich in protein and fiber, aids digestion.
• Onion: Adds flavor and richness, contains antioxidants.
• Tomatoes: Provides acidity, packed with vitamin C.
• Ginger-garlic paste: Enhances aroma, anti-inflammatory benefits.
• Cumin seeds: Earthy flavor, supports digestion.
• Red chili powder: Adds heat, boosts metabolism.
• Dried mango powder (amchur): Tangy flavor, vitamin C source.
• Tamarind pulp: Sourness, is high in antioxidants.
• Black salt: Unique flavor, may aid in digestion.

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Ingredient Quantities

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• 2 cups dried chickpeas, soaked overnight
• 1 large onion, finely chopped
• 2 ripe tomatoes, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 tablespoon dried mango powder (amchur)
• 1/2 teaspoon black salt
• 2 tablespoons tamarind pulp
• 4-5 green chilies, slit
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped

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How to Make this

1. Soak the chickpeas in water overnight. In the morning, drain and rinse the chickpeas. Put them in a pot with fresh water and boil them until tender; then drain and set the chickpeas aside.

2. In a deep pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. Sauté the chopped onion in the pan until they are golden brown.

4. Add the ginger-garlic paste and sauté for a minute until the smell of raw ginger and garlic has gone.

5. In the pan, add the tomatoes that have been chopped and cook them to softness until the mixture looks like it could be an oil-and-tomato sauce with no visible liquid other than the oil. The tomatoes should practically disintegrate.

6. Pour in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Combine everything thoroughly.

7. Add the spice mixture to the chickpeas and stir well to coat them evenly.

8. Include tamarind pulp, dried mango powder, and black salt in the pan. Mix well.

9. Top with garam masala and the slit green chilies. Stir everything together and let it simmer for a few minutes to absorb the flavors.

10. Before serving steaming with rice or flatbreads, prepare the fresh coriander leaves. Use them to garnish the dish so that it looks appetizing and professional.

Equipment Needed

1. Large bowl (for soaking chickpeas)
2. Strainer or colander (for draining chickpeas)
3. Medium pot (for boiling chickpeas)
4. Deep pan or skillet (for sautéing and cooking)
5. Mixing spoon or spatula
6. Knife (for chopping onion and tomatoes)
7. Cutting board
8. Measuring spoons
9. Wooden spoon or heat-resistant spatula (for stirring)
10. Small bowl (for mixing spices, if needed)

FAQ

• Can I use canned chickpeas instead of dried chickpeas?
  Yes, you can use canned chickpeas. Rinse and drain them before use, and adjust cooking time as they are already cooked.
• What can I use instead of dried mango powder?
  You can substitute dried mango powder with a squeeze of fresh lemon juice for a tangy flavor.
• Is there a substitute for tamarind pulp?
  You can use a mix of lemon juice and a bit of sugar to mimic the sweet-sour flavor of tamarind.
• How spicy is this dish?
  The dish is moderately spicy, but you can adjust the green chilies and red chili powder to taste.
• Can I make this dish ahead of time?
  Yes, Pindi Chana often tastes better the next day as the flavors have time to develop.
• What can I serve with Pindi Chana?
  It pairs well with rice, roti, or naan, alongside a fresh salad or yogurt.

Quick Pindi Chana Recipe Substitutions and Variations

One can of chickpeas, rinsed and drained (if you don’t have dried chickpeas).
1 tsp garlic powder + 1 tsp ginger powder instead of ginger-garlic paste.
1 teaspoon paprika to replace red chili powder (if you want it to be less hot).
1 tablespoon lemon juice substitutes for dried mango powder (amchur).
Substitute regular salt for black salt.

Pro Tips

1. Pre-cook Chickpeas with Baking Soda: While boiling the soaked chickpeas, add a pinch of baking soda to the water. This helps soften them faster and gives a creamier texture.