Pindi Channa is one of those soul-satisfying dishes that instantly transports you to the bustling streets of Rawalpindi. This hearty chickpea curry has been a beloved staple in Punjabi homes for generations, and for good reason. With its perfect blend of spices and textures, it’s a comforting yet exciting meal that’ll have you coming back for more.
About the Recipe
Pindi Channa is an absolute must-try for anyone who loves bold, intense flavors. This beloved Punjabi dish takes humble chickpeas and transforms them into a flavor powerhouse with a perfect blend of spices like anardana, amchoor, and kasuri methi. The garnishes of tangy tomatoes, crunchy onions, and zingy ginger take it to the next level.
Why You’ll Love This Recipe
There’s so much to love about this delicious dish. The flavors are complex yet balanced, with a beautiful interplay of spicy, tangy, and earthy notes. The chickpeas are tender but hold their shape, soaking up all the incredible spices. And those garnishes? They add the perfect fresh, zingy counterpoint to the rich curry. Plus, it’s a protein-packed vegetarian meal that’s incredibly satisfying.
Pindi Channa
Cooking Tips
For the best Pindi Channa, be sure to soak the chickpeas overnight – this ensures they cook evenly and become beautifully tender. Don’t skimp on the spices either; use fresh, high-quality ones for maximum flavor. And that little muslin pouch of aromatics? It’s the secret ingredient that takes this dish over the top.
Serving and Storing Suggestions
Pindi Channa is best served piping hot, straight from the pot, with some fresh bhatura or kulcha on the side for soaking up all that incredible sauce. Leftovers will keep well in the fridge for 3-4 days. merely reheat gently with a splash of water. One batch serves 4-6 people. Total prep time is around 1 hour, plus overnight soaking for the chickpeas.
Similar Recipes
- Chole (Chickpea Curry)
- Chana Masala
- Rajma (Red Kidney Bean Curry)
- Dal Makhani
- Kadhi Pakora
Nutrient Benefits
Not only is Pindi Channa a flavor bomb, but it’s also packed with plant-based protein, fiber, and nutrients from the chickpeas. The tomatoes provide a boost of vitamin C, while spices like cumin and cinnamon offer anti-inflammatory benefits. It’s a hearty, wholesome meal you can feel good about.
Pindi Channa
Ingredients
- 400 gms kabuli channa
- 20 gms gram flour
- 5 tbsp oil
- 1/2 tbsp ajwain
- 3 tbsp anardana powder
- 2 tbsp amchoor powder
- 1 tbsp chilli powder
- 1 tbsp black salt powder
- 1/2 tbsp kasuri methi powder
- 1 tbsp cumin powder
- salt to taste
- 1 pinch of soda bicard
For the pouch
- 6 black cardamoms
- 2 inch stick of cinnamom (powdered)
- 4 cloves
- 20 gms ginger (crushed)
- 1 tbsp tea leaves
For the garnishing
- 2 tomatoes (sliced)
- 1 onion (cut into roundels and separated into rings)
- 2 green chillies (slit and deseeded)
- 3 lemons (cut into wedges)
- 10 (gms ginger)
Instructions
- Soak the kabuli channa overnight.
- Tie the ingredients for the pouch in a small piece of muslin cloth.
- Boil the kabuli channa with soda bicard and 1 litre water.
- Add 4 tbsp oil and pouch, cover and simmer until cooked. (the channa should not get mashed)
- Heat the remaining oil, add the ajwain, stir over medium heat until it crackles.
- Add gram flour and stir fry till it emits an aroma. Add the remaining ingredients and stir for a minute.
- Add the cooked channa and stir until well mixed.
- Garnish with tomato slices, onion rings, green chillies, lemon and ginger.
- Serve with bhatura or kulcha.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried?
For the most authentic texture, dried chickpeas that have been soaked overnight are best. However, if you’re short on time, canned chickpeas can work in a pinch. Just drain and rinse them well before using, and you may need to adjust the cooking time.
What is anardana powder? Where can I find it?
Anardana powder is made from dried pomegranate seeds and adds a lovely tang to the dish. Look for it in Indian grocery stores or order it online. If unavailable, you can substitute with tamarind paste or amchoor (dried mango) powder.
Can this dish be made vegan?
Surely. merely omit the black salt, which contains dairy. Replace it with regular salt or a vegan black salt alternative. The rest of the ingredients are already vegan.
How spicy is Pindi Channa?
This curry has a nice kick from the chili powder, but you can easily adjust the heat level to your preference. For a milder version, reduce the chili powder or remove the seeds from the green chilies.
What are some good accompaniments to serve with Pindi Channa?
Pindi Channa pairs beautifully with freshly baked bhatura or kulcha (leavened breads). You can also serve it with plain basmati rice or jeera rice. Don’t forget the classic garnishes of sliced onions, lemon wedges, and chaat masala.
