"Moving on, is a simple thing, what it leaves behind is hard."

- Dave Mustaine

I know it's been two long weeks since I even sneaked into my blog! But Moving back to India can be an arduous task by itself. Yes, we moved in here 2 weeks ago. Now that I find my feet here, back to posting after a brief hiatus.

I have made this dish at least 4 times till date and haven't been able to click the pics only because the dish would be finished in no minutes by friends and family. 

Pindi channa is a dish that is no different from the usual channa but with just a slight variation. The taste is irresistible and augers well with chapathi/ roti/ puri and jeera rice. 

so over to the recipe.

Serves- 4
shelf life- 1 day

Kabul channa 1 ½ cups
Tea bag 1
Cinnamon 1 inch
Clove 1
Elichi 1
Green chilli 5
Onions, finely chopped 2
Tomato, finely chopped 1
Ginger-garlic paste 2 tbsp
Garam masala powder 2 tsp
Red chilli powder 1½ tsp
Dhaniya powder 1 tsp
Channa masala 1 tsp
Salt As needed
Coriander, chopped 2 tbsp
1.Wash and  Soak channa overnight or at least for 6 hours. In a pressure cooker add the same soaked water along with a 2 tea bags, an inch of cinnamon, an elichi and a clove. Pressure cook for 3 whistles and turn off. allow it to cool and keep aside. 

 Heat oil in  pan and add jeera/cumin, once it starts spluttering add onions and saute until it turns translucent, add ginger-garlic paste and give it a stir. Now add tomatoes and saute until it turns mushy.

2. Now add garam masala powder, red chilli powder, channa masala and dhaniya powder and give it a stir.  Add the boiled channa along with little bit of the boiled water and add salt. Turn the flame to medium low and simmer it until the water gets absorbed and mixes well with other ingredients. Give it another stir and garnish it with coriander or onions. Enjoy it hot with chapathi/ roti/ puri/rice. 


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