Name: Pindi Kale Chane (Spicy Bengal gram/chickpeas) recipe by Antara Navin at BetterButter
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 2
Ingredients: 1 cup kale chane washed and soaked overnight; 2 cloves (laung); 1 bay leaf (tej patta); 3 cardamon pods; 1/2 tsp caraway seeds (ajwain); 1 tbsp ginger garlic chilli paste; 2.5 tsp coriander seeds; 2.5 tsp shahi jeera; 1/2 tsp fennel seeds; 1/2 tsp black peppercorn; 1 tsp kashmiri mirch powder or degi mirch; 1/4 tsp cayenne ( u can increase it as per your spice bud); 1/2 tsp amchur powder; 1/2 tsp anardana powder; 2 cups of water to be used for cooking kale chane; salt as per taste; 1 tbsp mustard oil or ghee

ABOUT Pindi Kale Chane (Spicy Bengal gram/chickpeas) RECIPE

Inspired by Chef Kunal Kapur's Pindi Choley. It is a popular Punjabi cuisine, in which the chane is nicely coated with spices and is almost a dry dish that can be eaten with puri, roti or naan.

Ingredients Serving: 2

1 cup kale chane washed and soaked overnight
2 cloves (laung)
1 bay leaf (tej patta)
3 cardamon pods
1/2 tsp caraway seeds (ajwain)
1 tbsp ginger garlic chilli paste
2.5 tsp coriander seeds
2.5 tsp shahi jeera
1/2 tsp fennel seeds
1/2 tsp black peppercorn
1 tsp kashmiri mirch powder or degi mirch
1/4 tsp cayenne ( u can increase it as per your spice bud)
1/2 tsp amchur powder
1/2 tsp anardana powder
2 cups of water to be used for cooking kale chane
salt as per taste
1 tbsp mustard oil or ghee

Instructions

Put the soaked kale chane along with water in a pressure cooker and let it cook on medium heat. After 2 whistles, lower the heat and let it cook for another 10 minutes.
Turn off the gas and let it cool. Take out only the kale chane in a separate bowl.
Do not throw away the water in the pressure cooker. This water of the kale chane will be used later for cooking.
Meanwhile dry roast the coriander seeds, cumin seeds, black peppercorns, fennel seeds, amchur powder, anardana powder and grind it to a coarse powder in a mixture/blender.
In a pan, add 1 tbsp oil( or ghee) and when it is heated, add the bay leaf, cloves, peeled and crushed cardamon pods and the caraway seeds.
When the seeds stop to crackle, add ginger chilli paste. Saute for 2 minutes, so that the raw smell of the ginger garlic goes away.
Add the kale chane. Saute for 2 minutes.
Add the roasted ground powder. Add degi mirch, cayenne (to add spice) and salt as per taste. Do not stir now after adding the masala.
Now add the water of the kale chane in the pressure cooker into the pan. Stir the mixture .
Reduce the heat to medium-low and let it cook for 10 -15 minutes or till all the water is used up.
Turn off he heat. Transfer the chane into a bowl and garnish it with chopped coriander leaves. Serve it hot.

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