Pindi Chana

                                                      Preparation Time :- 25 minutes

Ingredients :

. Kabuli chana (white chick peas) – 200 gms

. Tea leaves – 2 tsp

. Ginger-garlic paste – 2 tsp

. Grated ginger – 2 tsp

. Grated onion (medium) – 2

. Kasturi methi (dried fenugreek leaves) – ½ tsp

. Chole masala – 1 tbsp

. Whole garam masala – 1 tsp

. Turmeric powder – 1 tsp

. Oil – 1 tbsp

. Water – 1 ½ cup

. Cooking soda – ½ tsp

. Asafoetida – ½ tsp

. Slit green chili – 1 to 2

. Roasted cumin seeds powder – 1 tsp

. Coriander powder – ½ tsp

. Salt to taste

. Lemon juice – of half lemon

. Lemon pieces and coriander leaves to garnish

Method :

. Soak the chana in lukewarm water for 8 – 10 hours.

. Drain the water and wash properly.

. Now boil 2 cups of water with the tea leaves.

. Now drain the water and add to the chana in a thick bottomed pan. Add the cooking soda.

. Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame and then low flame

   for about 15 minutes.

. Heat oil in a pan. Add the cumin seeds, asafoetida, green chili and the onions.

. Sauté them till light brown, then add the ginger-garlic paste, ginger and kasturi methi.

. Now add all the other spices except cumin powder and kasturi methi and fry them on medium flame

  till the oil separates.

. Mash 2 -3 tsp of chana and sauté with spices.

. Now drain the water from the chana and add it to the masala. Mix well, add cumin

  powder and kasturi     methi and cook covered for 5 – 10 minutes on low flame.

. Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well.

. Serve hot after garnishing with onion rings, coriander leaves and cut lemon pieces.

TIPS & VARIATIONS :-

. You may even add a few pieces of boiled potatoes.

. You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It helps to soak them quickly.

. You may add a tsp of ghee to the chana before boiling.