Name: Pindi Chana Masala recipe by Sana Tungekar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 grams Safed kabuli chana/ Chickpeas; 50 grams Tea powder /5 black Tea bags; 3 tsp ginger-garlic paste; 1 tbsp salt to taste; 1 tsp garam masala powder; 1 tsp red chilli powder as per choice; 1 tsp mango powder; 1 tsp coriander powder; 1 tbsp pure ghee; 1 big sized onion; 2-3 green chillies; 1 Lemon

ABOUT Pindi Chana Masala RECIPE

A Rawalpindi special! The sumptuous white chickpea or kabuli chana that is made as Pindi style. It's flavours of mixed masalas/ spices and condiments make it so very tasty!

Ingredients Serving: 4

500 grams Safed kabuli chana/ Chickpeas
50 grams Tea powder /5 black Tea bags
3 tsp ginger-garlic paste
1 tbsp salt to taste
1 tsp garam masala powder
1 tsp red chilli powder as per choice
1 tsp mango powder
1 tsp coriander powder
1 tbsp pure ghee
1 big sized onion
2-3 green chillies
1 Lemon

Instructions

Soak the chana/chickpeas over night.
Boil it in a pressure cooker with salt, tea leaves or tea bags and 1 tsp ginger-garlic paste. Let it boil for 15 minutes.
Once cooked, open the lid after 5 mins. Strain out the water in a colander and let it cool.
Take a kadai or pan, heat the ghee in it and saute the ginger-garlic paste for 1 minute till the raw smell goes away.
Mix the chana in the kadai with the ghee and ginger-garlic paste. Saute it lightly and cover it for 2-3 minutes.
Garnish with the onions and green chillies and sliced quarters of lemon.

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