Pindi Chana (Punjabi Chana Masala)
This is the authentic Punjabi recipe for chana.
200gms dry chana (chhole); washed and soaked in water overnight,
1 tsp tea leaves; tied in a muslin cloth,
2 onions; finely chopped,
2 tomatoes; finely chopped,
2″ piece ginger; julienned,
3 green chillies; deseeded and slit vertically,
1/4 tsp turmeric powder,
1 1/2 tsp red chilli powder,
2 tsp dhania (coriander) powder,
1 tsp roasted jeera (cumin) powder,
2 tsp chhole masala or garam masala,
1/2 tsp amchoor powder (dry mango powder),
1 tbsp kasoori methi (dry fenugreek leaves), crushed,
Salt to taste,
Oil for frying,
Chopped coriander leaves and sliced onions to garnish.
Pressure cook chana along with tea leaves, some salt, little ginger and 8-9 cups of water upto 5 whistles on high pressure, then on low flame for 20 minutes. Later open the lid, and separate a cupful of chana and mash it well.
Heat oil in a kadhai/pan. Add onion and saute on low-medium flame until soft. Then add turmeric powder and red chilli powder. Fry for a minute. Add tomatoes, stir, cover and cook until they are soft. Uncover, add coriander and jeera powder and cook till the masala starts leaving out oil. Then add the mashed chana, whole chana with the water. Stir well. Add chhole masala or garam masala, amchoor, little salt, green chillies and bring to boil. This recipe has a thick consistency, so cook till water is reduced. Later add chrushed kasoori methi, stir, cover and remove from flame. Let it settle down for few minutes. Then garnish with chopped coriander leaves and sliced onions and serve hot with parathas.