Sunday, January 31, 2010

Sunday Brunch ~ Chana Pindi & Puri

2 cups chick peas/ kabuli chana soaked overnight
1 medium onion finely chopped
2 tsp garlic paste
2 tsp ginger paste
1 large tomato cut into thick slices
4-5 green chilies sliced
½ inch julienned ginger
2 tsp red chili powder
1 tsp turmeric powder
MDH Chana masala
MDH Anardana powder
1 tsp garam masala
½ tsp black pepper powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
Ghee for cooking
2 tea bags

IMG_5354 Boil the chick peas with ½ tsp salt and two tea bags until you can nicely squish a chick pea between you finger tips. Do not throw the water you have boiled the chick peas in.

You can trash the tea bags though! :-)

IMG_5355 In a thick bottom pan, heat 2 tbsp ghee, add the chopped onions and salt and fry till golden brown. Add the ginger-garlic paste and sauté some more.


IMG_5358 Now add the already boiled chick peas, without any liquid. Keep stirring it.




IMG_5359 Add red chili powder, black pepper powder, turmeric powder, coriander powder and cumin powder. Keep frying the chick peas with all the spices adding little amounts of the liquid you saved from boiling.
IMG_5365 Now add the MDH Chana Masala, Anardana powder and the garam masala. The chick peas by now would have got a nice, rich dark color.


IMG_5363 In another pan, heat ghee and add cumin seeds, sliced tomatoes and sliced green chilies. Press the tomatoes with the bottom of a ladle to release juices from them.

IMG_5364 Add this tomato mix to the chick peas. Cover with a lid and cook for about 5-6 mins.




IMG_5367 For that last touch of finesse, garnish the Chana Pindi with sliced green chilies and julienned ginger.



IMG_5373 Serve hot with Bhaturas or Puris with some sliced onions and pickle.





P.S. Though Chana Pindi is traditionally made with pomegranate seeds (Anaar Dana), but who cares for tradition (over convenience) when even the basic ingredients of Indian cooking are quite a find in phoren land! Hence the MDH Masala is a very good alternative, as that too has the pomegranate seeds. Surprisingly, this almost tastes like the Choley you get in Haldiram’s, maybe even better.

(This is an earlier note. I added Anardana powder to my Chana Pindi today and the taste pretty much remained the same, if not better!)

P.P.S. My vegetarian friends, I hope you are not complaining now.

Gee! I am blazing my own trail of culinary experiences…




1 comment:

Shyamala said...

Hey Pree...interesting read! After a long time a vegetarian Chef@Home. Will try this out soon.