Pindi Chana

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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..

0 thoughts on “Pindi Chana

    • 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 🙂

    • 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.

  1. 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.

  2. 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!

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