Wednesday, 18 June 2014


  • Chane - 1 cup
  • Amla whole pieces - 4-5
  • Cooking soda - a pinch
  • Coriander seeds - 1 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Anardana powder - 1/2 teaspoon
  • Ginger grated - 1/2 inch
  • Red chilli powder - 1/4 teaspoon
  • Garam Masala powder - 1/4 teaspoon
  • Salt to taste
  • Green chillies whole sliced into two halves- 2
  • Oil - 2 tablespoons
  • Soak chane in water for 8-10 hours (overnight) before cooking.
  • Next, in a pressure cooker, add soaked chane, water 1 inch above chane, amla pieces, a pinch of cooking soda and half of the quantity of salt that you are adding.
  • Amla pieces help in bringing the color to chane.
  • Pressure cook them.
  • When pressure reaches maximum, lower the flame and cook for another 4-5 minutes.
  • After 4-5 minutes, turn off the flame and allow the pressure to release.
  • In the meantime, roast coriander seeds, cumin seeds and anardana powder in a heavy bottomed pan on low flame till a nice aroma starts coming.
  • When done, grind them together and form a masala powder.
  • Next, heat oil in a pan.
  • Add grated ginger to it.
  • When it crackles, add the freshly ground masala to the hot oil.
  • Add red chilli powder, garam masala powder and rest of the quantity of salt to it.
  • Add green chillies, allow them to crackle.

  • Now, separate chane and stalk from the boiled chane in the pressure cooker and add the stalk to the roasted masala.

  • Boil it for 4-5 minutes, and add boiled chane to it.

  • Add a little more separately boiled water at this time so that chane get cooked well.

  • Cook them on low flame till they become soft and are cooked well.
  • Once done, turn off the flame and garnish with chopped fresh coriander leaves.
  • Pindi chane is ready to serve.

1 comment:

Kshitij Kumar said...

Thank you for the recipe


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