Pindi Chana Masala Recipe – Authentic Punjabi Flavor

Pindi Chana Masala is a classic North Indian dish, known for its robust, spicy flavors and dry texture, distinct from other chickpea curries. Named after Rawalpindi, where it originated, this dish is cooked without gravy, allowing the rich blend of spices to coat the chickpeas for a flavorful and hearty meal. Here’s how to make authentic Pindi Chana Masala at home.

Ingredients

For Boiling the Chickpeas

• 1 cup chickpeas (soaked overnight)
• 2 black tea bags (or 1 tsp tea leaves tied in muslin cloth)
• 1 bay leaf
• 2 black cardamom
• 3-4 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Masala

• 2 tbsp oil or ghee
• 1 tbsp ginger (finely chopped)
• 2 green chilies (slit lengthwise)
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tbsp chole masala (optional, for added flavor)
• 1/2 tsp turmeric powder
• 1 tsp amchur (dry mango powder)
• 1 tsp red chili powder
• 1 tsp garam masala powder
• Fresh coriander leaves, for garnish
• Sliced onions and lemon wedges, for serving

Instructions

1. Boiling the Chickpeas
   • Rinse the soaked chickpeas and add them to a pressure cooker along with the tea bags (or tea leaves in muslin cloth), bay leaf, black cardamom, cloves, cinnamon, and salt. The tea bags will add a dark color and earthy flavor to the chickpeas.
   • Pressure cook for 4-5 whistles until the chickpeas are soft but not mushy. Drain and discard the whole spices and tea bags. Set aside.
2. Preparing the Masala
   • In a heavy-bottomed pan or kadai, heat oil or ghee. Add cumin seeds and let them splutter.
   • Add chopped ginger and slit green chilies. Sauté for 1-2 minutes until the ginger is fragrant.
   • Add coriander powder, chole masala, turmeric powder, red chili powder, and amchur. Sauté the spices on low heat for 2-3 minutes, stirring frequently to avoid burning.
3. Combine Chickpeas with Spices
   • Add the boiled chickpeas to the pan and toss them well to coat with the masala.
   • Add salt to taste, and continue to cook for 5-7 minutes, stirring occasionally. Allow the chickpeas to absorb the flavors of the spices.
4. Finishing Touch
   • Sprinkle garam masala powder and stir well. Garnish with freshly chopped coriander leaves.
5. Serve
   • Serve Pindi Chana Masala hot with sliced onions, lemon wedges, and fluffy Amritsari kulcha or naan for an authentic Punjabi meal.

Enjoy the deep flavors of Pindi Chana Masala with Amritsari Kulcha —a hearty, satisfying dish that’s perfect for any occasion!