Pindi Chana

A little effort goes a long way. This lightly spiced and tangy recipe will have everyone in the family asking for more.

• Ingredients:

• 1½ cups dried chickpeas
• 6¼ cups water for soaking, divided
• Salt to taste
• 1 black tea bag
• 2 whole black cardamoms
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp anardana seeds
• 2½ tbsp Vegetable Oil
• 2½ tbsp ginger garlic paste
• 1 tsp cayenne powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1½ tsp dry mango powder

• Method:

• 1 Soak chickpeas in 4 cups (1 L) of water for at least 6-8 hours or overnight. Discard water.
• 2 Rinse chickpeas. Drain well. Transfer to a pressure cooker. Add 2¼ cups (550 mL) of water, salt, tea bag, black cardamom and cinnamon stick. Pressure cook for 10 minutes. Set aside for 15 minutes until pressure is released. Discard tea bag, black cardamom and cinnamon stick.
• 3 Heat frying pan on medium high heat. Add coriander seeds, cumin seeds and anardana. Stir continuously until spices start to change colour. Take pan off heat. Continue stirring for another minute. Transfer to another dish to cool down. Grind spices into powder.
• 4 Heat oil in a thick bottom pan. Add ginger garlic paste. Cook for 30 seconds, until fragrant. Add cayenne pepper, turmeric, garam masala and freshly ground dry spice blend. Stir.
• 5 Add cooked chickpeas. Mix well. Add dry mango powder. Adjust salt. Mix . Cook off any extra liquid.Turn off heat.
• 6 Serve with steaming hot Bhaturas.

©/TM/® Smucker Foods of Canada Corp.