PINDI CHANE

PINDI CHANE

 

 

 

 

 

INGREDIENTS

• 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

 

 

METHOD

• 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.