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37
RECIPES
Indian
Chana Pindi
(Chickpeas Rawalpindi Style)
Serves 12 Pressure Cooking Time 18 minutes
2
1
2 tbsp
/
37.5 ml
pomegranate seeds
2 tbsp
/
30 ml
cumin seeds
4 cups
/
960 ml
water
4 cups
/
800 g
kabuli chana
soaked overnight
or in hot water for 2 hours and
drained
2
1
2 tbsp
/
37.5 ml
salt
4
brown cardamoms
5 x 1 inch
/
2.5 cm sticks
cinnamon
10
cloves
1
4 cup
/
60 ml
coriander powder
2 tsp
/
10 ml
garam masala powder
3 tbsp
/
45 ml
mango powder
2
1
2 tsp
/
12.5 ml
pepper
6
green chillies slit
1 x 1
1
2 inch
/
3.8 cm piece
(
1
2 oz
/
15 g)
fresh ginger cut into thin strips
1
2 cup
/
120 ml
vegetable oil
1
2 cup
/
110 g
ghee
1 medium (3
1
2 oz
/
100 g)
onion
sliced
2
lemons
cut into wedges
1. In a pan, roast together pomegranate and cumin seeds (see page
56) and grind to a powder.
2. Pour water in cooker. Add chana, 1 tbsp + 1 tsp
/
20 ml salt,
cardamoms, cinnamon and cloves. Stir.
3. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 18 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Drain off cooking liquid and reserve. Add
pomegranate-cumin mixture, coriander, garam masala and mango
powders, remaining salt (1 tbsp +
1
2 tsp
/
17.5 ml) and pepper. Mix
till chana are evenly coated with spices. Sprinkle chillies and ginger on
top.
6. In a pan, heat oil and ghee together about 3 minutes and pour
evenly over chana. Add cooking liquid.
7. Place cooker with chana on medium heat and cook till liquid dries
up and oil shows separately (about 10 minutes), stirring occasionally.
8. Remove cooker from heat. Transfer chana onto a serving dish.
Serve hot, garnished with onion and lemons.
39


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