Pindi Chana gets its name from Rawalpindi, where this style of cooking chickpeas became famous. It’s different from regular chole because the gravy is drier and the spices are more intense. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The secret lies in the long marination and slow cooking, which lets the chickpeas soak up all those wonderful spices.
About the Recipe
This recipe stands out because it uses dried pomegranate seeds, which add a unique tangy kick. The chickpeas are first soaked, then pressure-cooked, and finally slow-cooked with spices until they’re packed with flavor. The final drizzle of hot ghee takes it to another level, creating that authentic street food taste you can’t get any other way.
Why You’ll Love This Recipe
You’ll love how the chickpeas turn out perfectly tender but still hold their shape. The combination of spices creates layers of flavor – from the warmth of cumin to the tang of pomegranate seeds. It’s naturally vegan (if you skip the ghee), high in protein, and budget-friendly. Plus, most of the cooking time is hands-off, so you can do other things while it cooks.
Pindi Chana
Cooking Tips
– Soak the chickpeas overnight – no shortcuts here.
– Don’t skip the marination time – it makes a huge difference
– Cook on low heat for the final 30 minutes to let flavors develop
– Save some cooking liquid – you might need extra while simmering
– Fresh ginger works better than ginger paste in this recipe
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 4 hours plus overnight soaking. Serve hot with naan, roti, or rice. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.
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Nutrient Benefits
Chickpeas are packed with protein and fiber. They’re great for heart health and help maintain steady blood sugar levels. The spices used, especially cumin and ginger, aid digestion. This dish is naturally gluten-free and can be made vegan by skipping the ghee.
Pindi Chana
Ingredients
- 2 cups Chickpeas
- 1 tbsp Cumin Seeds
- 2 tsp Ginger (shredded)
- Salt as per taste
- 1 Potato (boiled, peeled and cubed)
- 5 tsp Oil
- 1 tbsp Ghee
For Marinade:
- 1/2 tsp Garam Masala Powder
- 1 tbsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 1/2 tbsp Dried Pomegranate Seeds (coarsely ground)
- Salt as per taste
For Garnish:
- 2 Green Chillies (slit and seeded)
- 1 Tomato (quartered)
- 1 Onion (cut into rings)
- 1 Lime (cut into wedges)
Instructions
- Wash chickpeas and place in a bowl with 1 tsp salt.
- Add water to cover and set aside to soak overnight.
- Drain and rinse in water few times.
- Pressure cook the peas with 1 litre of water for 45 minutes.
- When cool, drain the chickpeas and reserve the cooking liquid.
- Mix the marinade ingredients.
- Add the cooled chickpeas to the marinade with cumin seeds, ginger, potato and oil.
- Mix well and keep aside for 3 hours.
- Transfer the contents to a frying pan over low heat.
- Add 1 cup of the reserved chickpeas liquid.
- Simmer over low heat for 30 minutes.
- Remove and transfer to a serving bowl.
- Drizzle hot ghee on top.
- Garnish with chillies, tomato, onion and lime wedges.
- Serve.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
While possible, dried chickpeas give better texture and flavor. They absorb spices better during cooking. If using canned, skip the soaking and pressure cooking steps, but don’t skip the marination.
What can I substitute for dried pomegranate seeds?
You can use lemon juice for tanginess, but start with less and adjust to taste. The flavor won’t be exactly the same, but it’ll still be tasty.
How spicy is this dish?
The heat level is moderate but adjustable. Reduce or increase the red chili powder to suit your taste. The green chilies used for garnish can be skipped for a milder version.
