II   Pindi ChanaII
Chickpeas Curry in Rawalpindi style

Pressure Cooking Time : 18 Minutes

Ingredients: ( Serves : 12)

  • 4 cups Chickpeas (Chana), soaked overnight
  • 4 cups Water
  • 21/2 tbsp. Pomegranate seeds (Anardana)
  • 2 tbsp. Cumin seeds
  • 21/2 tbsp. salt or to taste
  • 4-5 (2 inch each) sticks of Cinnamon (Dalchini)
  • 4 Brown Cardamoms (Moti elaichi)
  • 10 Cloves
  • 2-3 Bay leaves
  • 1 medium Onion, sliced
  • 6 Green chillies, slit lenghtwise
  • 2 tbsp. Ginger, cut into thin slices
  • 4 tbsp. Coriander powder
  • 2 tsp. Garam Masala powder
  • 1tsp. Red chilli powder or to taste
  • 3 tbsp. dry mango powder (Amchur)
  • 1/2 cup Vegetable oil
  • 1/2 cup Ghee (Clarified butter)
  • 2 Lemons, cut into wedges

Preperation :

  • In a pan, roast together pomegranate and cumin seeds and grind to powder.
  • In a pressure cooker add water, chickpeas, 4 tsp. salt, cardamoms, cinnamon, bay leaves and cloves. Stir once and close the cooker.
  • Bring to full pressure on high heat. Reduce the heat and cook for 18 minutes.
  • Remove cooker from heat. Allow to cool naturally (Let the pressure release by itself).
  • Open cooker. Drain cooked water and keep aside. In cooked chickpeas add remaining salt, roasted pomegranate and cumin powder, coriander powder, chilli powder, mango powder and garam masala powder. Mix well  till chickpeas are evenly coated. Add ginger and green chillies.
  • In a pan heat oil and ghee together till smoky and pour evenly over chickpeas. Add the cooked water.
  • Place cooker with chickpeas on medium heat and cook till liquid dries up and oil starts to show up (approximately 10 minutes), stirring ocasionally.
  • Remove from heat. Transfer the chickpeas to serving dish.
  • Serve hot, garnished with onions and lemon wedges.

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