I just love the colour of pindi chana. The deep dark colour that disguises the otherwise off-white garbanzo beans makes the dish even more appealing. An aunt suggested adding a tea bag while cooking the garbanzo beans for the darker colour. It indeed makes a difference. I went about with the rest of the dish just like I prepare chole, except that I did not add too much water for the gravy.
I used MDH chana masala powder for this dish. It contains dry mango and pomogrante seeds powder which give a nice tangy taste. If chana masala powder is not available you could replace with pomogranate seeds powder and dry mango powder. If either of the two are not available I guess you could add some tamarind paste.
1 ½ cups chickpeas/ garbanzo beans / kabuli chana
1 or 2 tea bags*
1” stick cinnamon
3 to 4 cloves
2 large onions
2 tsp chopped ginger
1 or 2 green chillies, finely chopped
¼ tsp turmeric powder
½ to 1 tsp chilli powder
2 tsp jeera powder
2 tsp coriander powder
1 tbsp chana masala powder
1 large tomato
Corainder leaves for garnish
[*Be careful if you are using tea bags with staples]
Soak garbanzo beans completely in water for 6 to 8 hours (overnight).
Place tea bags on the chana and cook with enough water in a pressure cooker till completely cooked. Mix well.
Meanwhile, in a deep bottomed pan, heat oil. Add cinnamon stick, cloves and bay leaves. Sauté onions till brownish. Add chopped ginger and green chillies and sauté. To this add the powders, some salt and roast well for a couple of minutes. Add tomato and roast till completely cooked.
Now add the cooked garbanzo beans along with the water used for cooking. Mix well and cook covered on medium heat for 5 minutes, stirring in between. Add more water if required. Add salt and mix.
Garnish with coriander leaves.
Relish with puris, batura or chapatis.