Pindi Chana
A traditional, healing curry of tomatoes, onions, chiles, cashews and spices fried in ghee with chickpeas, plump raisins, fresh pomegranate seeds and cilantro.
Even people who “don’t like Indian food” tend to love this dish..
Pindi Chana
2 cups cooked chickpeas
2 plum tomatoes
1 small white onion
2-4 small green chiles
2 cloves garlic, minced
1 1/2 teaspoons freshly-grated ginger
2 tablespoons ghee or clarified butter
1/2 cup large black raisins
1/4 cup cashews, chopped
1/4 cup fresh pomegranate seeds
1 teaspoon crushed star anise
1/2 tablespoon turmeric
1/2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon sweet cinnamon shards
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 chiles and tomatoes and continue to cook until tomatoes have released their water, about 5 minutes.
Add chickpeas, water, raisins and remaining spices and simmer 15 minutes.
Add cashews, pomegranate seeds and cilantro and stir to combine.
Serve accompanied with aged basmati rice or flat-bread.
