1Green chilislit, to serve on side or for garnishing
½ of smallRed onionSliced, to serve on side or for garnishing
Soaking, Boiling Chickpeas:
Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
Then soak in enough water (2 inches above) for at least 8 hours or overnight.
Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cloves, cinnamon, black cardamom) and teabag.
Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the tea bag and spices. Drain the water and keep boiled chana aside.- Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
Making Pindi Chana Recipe:
Heat the oil in a pan on medium heat. Once hot add ginger and garlic, saute for a minute or until the raw smell of ginger-garlic goes away.
Then add all the spice powders (red chili powder, coriander powder, cumin powder, anardana powder and garam masala). Mix and cook for 30 seconds only. Be careful, do not burn the spices.
Add boiled chana and mix well so all the spices are coated to chana evenly. Lower the heat to lowest and cook for 4-5 minutes.
Lastly, add lemon/lime juice, mix and serve.
Quick Soaking Method for chickpeas: Take washed chana and plenty of water in a saucepan. Turn the heat on HIGH and let it come to a boil and then continue boiling for 5 minutes. Then turn off the stove. Cover the pan with the lid and let it rest for 1 hour. When you take a look at chana after 1 hour, they will be the same as overnight soaked.If you are using canned chickpeas, then no need to pressure cook them. But you need to drain the liquid. Skip the teabag. Also, the whole spices we added in the pressure cooker, add those in oil, once you get a nice aroma the spices add ginger garlic and continue.After adding spice powders, if needed lower the heat and stir immediately. Don’t cook the spices for a long time otherwise they get burnt and don’t taste good at all.