Pindi Chana

I first bumped into this dish in a buffet at a restaurant which my mom and I instantly fell in love with. My initial impression of this dish was that it is Chana Masala which came with a different name.However, it had a completely different taste and was I wrong in thinking that it IS Chana Masala!!

Pindi Chana is a dish from Rawalpindi and hence the name 'Pindi'. Pindi chana uses tea bags which imparts the dark color.

1 15 oz can of Chick Peas
1 tea bag (Plain)

2 tsps Cumin Seeds
1 tbsp Cumin Coriander powder
1/2 tsp Amchur Powder
2 Medium Onions, chopped
3 Green Chillies, chopped
1 Tomato, chopped
1 tsp Garam Masala Powder
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric Powder
1 tsp Kashmiri Chilli powder
4 tbsps Ghee

• Pressure cook Chana along with the tea bag until soft
• Once cooked remove the tea bags
• Heat 3 tbsps of ghee 
• Add one teaspoon cumin seeds and let them become brown
• Add onions and sauté till golden.
• Stir in ginger-garlic paste, chilli powder, turmeric powder, cumin-coriander powder
• Add cooked chana and salt
• Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. 
• Add green chillies and a little salt and toss.
• Cook till soft by adding a little water
• Add to the chana along with Amchur Powder and Garam Masala
• Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.