Pindi chana is pretty much curried chickpeas. What intrigued me the most about the recipe was that the chickpeas are soaked overnight with teabags. This give them a deeper, earthier flavor that stands up against the curry. I cannot find much information on the origins of the dish, the one website I found was half in Hindi, which I sadly cannot read.
Chickpeas, or garbanzo beans if you prefer, are one of the oldest vegetables know to man. They have been around since biblical times and even spread to the Roman Empire. Apparently some cultures even use them as substitute for coffee (I think I will stick with my Kona coffee). Chickpeas are high in zinc, fiber, folate, and protein. I love to make hummus with them or have them cold on a salad.
Pindi Chana
1 cup dry chickpeas
2 bags of black tea
1 onion, chopped
1 two inch piece of ginger, chopped
2 clove of garlic
1 green chili, de-stemed and chopped
3 tomatoes, chopped
2 tsp cumin
1 tsp turmeric
1 tsp chili powder
1tsp curry powder
1/2 tsp cinnamon
Salt to taste
Rinse and pick through the chickpeas. Cover with water and add the tea bag. Soak for at least 6 hours, I left mine overnight.
Drain the chickpeas and add to a large pot. Cover with water, cover and cook until tender, about 25 minutes.
Reserve 1 cup of the cooking liquid and drain off the rest.
Heat some oil in the pot over medium heat. Add the chopped onions and sauté until golden.
Add the chopped ginger, garlic, and chili sauté for another a minute or two.
Add the tomatoes, reserved liquid and all the remaining spices.
Simmer uncovered until the majority of the liquid is absorbed.
I garnished mine with some more spices. I didn't feel like waiting for rice to cook, so I threw a sweet potato in the microwave for a minutes and served my pindi chana over it. I loved the orangey-yellow color palate.
1 cup dry chickpeas
2 bags of black tea
1 onion, chopped
1 two inch piece of ginger, chopped
2 clove of garlic
1 green chili, de-stemed and chopped
3 tomatoes, chopped
2 tsp cumin
1 tsp turmeric
1 tsp chili powder
1tsp curry powder
1/2 tsp cinnamon
Salt to taste
Rinse and pick through the chickpeas. Cover with water and add the tea bag. Soak for at least 6 hours, I left mine overnight.
Drain the chickpeas and add to a large pot. Cover with water, cover and cook until tender, about 25 minutes.
Reserve 1 cup of the cooking liquid and drain off the rest.
Heat some oil in the pot over medium heat. Add the chopped onions and sauté until golden.
Add the chopped ginger, garlic, and chili sauté for another a minute or two.
Add the tomatoes, reserved liquid and all the remaining spices.
Simmer uncovered until the majority of the liquid is absorbed.
I garnished mine with some more spices. I didn't feel like waiting for rice to cook, so I threw a sweet potato in the microwave for a minutes and served my pindi chana over it. I loved the orangey-yellow color palate.
I'm absolutely fascinated by the thought of adding the teabags to the soaking liquid. I think I have to try this!
ReplyDeleteLovely post! Full of information about your flavourful recipes :)
ReplyDeleteThanks very much for sharing!
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This was good but need some more information about your recipe like details of recipe, how you can prepare it,restaurant in satya nketan delhi
ReplyDeleteI'm an unabashed meatatarian - as well as a foodie, and I'm happy to try vegetarian recipes when they look interesting. This one fits the bill, and the inclusion of the tea seems pretty authentic. I know the artivcle is old, but I've had this recipe bookmarked for a while, and I intent to try it this weekend. Thanks!
ReplyDeleteI tried this recipe, but added an additional ingredient, fish fillets I bought from the best frozen fish suppliers in Mumbai and it tasted so good!
ReplyDelete