Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices. Served with hot tandoori naan brushed with melted ghee..
Pindi Chana
Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/
This a journal describing my efforts to eat a healthy, interesting diet on a reasonable budget. The focus here is primarily on sustainable, fresh whole foods.
No professional photographers or copy writers, no paid product reviews. Just me, a knife, an iron skillet and a cheap camera.
Eat as if your life depends on it! ™
ren @ EdibleAria . com
FDA Recalls (hardly a day goes by)
leih said,
March 19, 2010 at 4:02 am
Hi Ren,
Am I doing something wrong, or are you not including the actual recipes these days?
Thanks,
leih
Ren said,
March 19, 2010 at 3:29 pm
Mm, I just don’t always have time to write out recipes, but all y’all are always welcome to email me at with rants, raves, questions, suggestions & recipe requests :)
KW said,
March 20, 2010 at 8:05 pm
Would love this recipe! It looks delicious :)
Ren said,
March 21, 2010 at 5:37 pm
Thanks, KW!
2 cups cooked chickpeas
2 plum tomatoes
1 small white onion
2-4 small green chiles
1 tablespoon loose black tea tied in cheesecloth
2 cloves garlic, minced
1 1/2 teaspoons freshly-grated ginger
2 tablespoons ghee or clarified butter
1/2 teaspoon crushed star anise
1/2 tablespoon turmeric
1/2 tablespoon paprika
1 teaspoon black pepper
1 1/2 teaspoons hulled cardamom
1 teaspoon cumin seeds
1 bay leaf
1 tablespoon minced curry leaves
1/4 cup fresh cilantro, chopped
1/2 cup filtered water
Heat ghee in a heavy skillet over medium heat. Add onions and all of the whole spices (including bay) and sauté until onions are browned, about 5 minutes.
Stir in turmeric and paprika to form a thick paste.
Add chilies and tomatoes and continue to cook until tomatoes have released their water, about 5 minutes.
Add chickpeas, water and remaining spices and simmer 15 minutes.
Serve accompanied with naan.
Leesie said,
March 26, 2010 at 5:26 pm
Thank you for sharing the full recipe. I am copying and printing it right now. I can’t wait to try it — that is, if I can find all of the ingredients. Thanks, Ren.
Ren said,
March 26, 2010 at 5:35 pm
Thanks, Leesie!
The spices are to my personal taste and the curry leaves are nice, but not necessary. Use what you like/what you have and it will be great!