This dish is straight from the kitchens of Rawalpindi, hence known as Pindi Chana.
Time Required: 30 Minutes + Soaking Time
1 Cup Chana / Kadalekalu / Chikpeas
2tbsp Besan / Gram Flour
1tsp Anaardana / Pomegranate Powder
2tsp Aamchur / Dry Mango Powder
1tsp Chili Powder
1tsp Black Salt
2tbsp Kasoori Methi / Dry Fenugreek Leaves
1tsp Cumin / Jeera Powder
4 Cardamom, Crushed
2 – 3 pieces Cinnamon
1” Ginger, Julienned
Salt to taste
Soak the Chana for 4 to 5 hours. Cook until soft. Sieve and keep aside.
Heat Oil, add Ajwain and when they splutter, add Cinnamon, Cardamom, Cloves and half of the Ginger pieces. Add Gram flour and stir until an aroma arises. Add Anaardana, Aamchur, Chili Powder, Black Salt, Cumin, Chili Powder, and Salt. Stir and add Kasoori Methi. Add the cooked Chana and stir well.
Remove to a serving dish and garnish with slit Green Chilies, Onion roundels, and Ginger Juliennes. Serve with Indian Bread.