Pindi Chana Masala - Dhaba Style

Pindi Chana or Chana masala is a very popular Punjabi dish in India. Pind in punjabi native language is often referred to as native village or own land. This dish originated from Rawalpindi and hence the name. One can find this dish in almost all punjabi dhabas across India. Whole dark Bengal gram is used in preparing the authentic chana masala dish. It is often confused with chickpeas used in preparing punjabi chole masala. This is one of the fastest prepared dishes at home or dhaba as there is no chopping of onions or any other vegetables (provided you already have the bengal gram soaked over night and ready). You can always use canned chana to save time on soaking and boiling it. This dish is usually dry with chana coated with all spices. I've just tried to give it my own little twist though.

Cooking Time: 20 mins                      Servings: 5 
Preparation Time: 10 mins                 Category:  Main course, Veg. 

Ingredients:

Pindi Chana Masala

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Whole Bengal gram (small) - 250 gm
Anardana/dry pomegranate seed powder - 1 tsps
Ginger garlic paste - 2 tbsps
Ajwain/Carom seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Punjabi chana masala powder - 2 tbsp (I usually use ready made Everest or MDH masala) 
Jeera/Cumin powder - 1 tsp
Fenugreek seed powder - 1/2 tsp
Red chilly powder - 2-3 tsps
Garam Masala powder - 1 tsp
Crushed dry Kasuri methi - 2 tsps
Amchur/dry mango powder - 1 tsp (you can use thick tamarind essence or paste as an alternative)
Powdered sugar - 1/2 tsp


Preparation Method:
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• Soak the gram in water over night and drain them out in to a vessel the next morning.
• In a pressure cooker, add this soaked gram, tea bag, 1-2 bay leaves and boil it for about 2-3 whistles. Tea bag(I used green tea) give it the authentic darker color and bay leaves add to the flavor. 
• Once done, drain the gram out from the stock and keep aside. Keep the stock as well.
• In a small vessel, take all the spices/masala powders (in generous quantity), ginger garlic paste, powdered sugar and add 1 cup of fresh milk, 1 cup of stock. Stir it well so that this forms into a thick masala paste with no lumps.
• Heat oil in a pan and add ajwain/carom seeds. As they start to  spatter, add the masala paste.
• Cook the masala paste till it releases all the oil. (This shouldn't take more than 5-7 mins on medium heat). Add boiled chana, kasuri methi and 2 small cups of the stock.
• Mix well and close the vessel with a dish. Let it simmer for 15 mins. The chana will absorb all the spices and stock and is properly cooked.
• Take the dish into a serving bowl and garnish it with sliced onion rings, lemon wedges, green chilli and chopped coriander.

Pindi chana masala goes well with roti, chapati, pulka and best with poori or bathure. Since this dish is dry, it serves as one of the best evening snacks too.

Raw Banana Kofta Curry

Raw Banana belongs to the plantain family and is often referred as Kacche Kela in India. It is most popular in South Indian states like Kerala, Tamil Nadu. They are a staple food in tropical regions of the world and are used in varied ways like steamed, fried etc. They are referred to as "potatoes of the Caribbean" since they resemble in flavor. These cannot be eaten raw unlike the regular yellow bananas and hence need some cooking (usually boiled).

Lot of wonderful curries can be prepared with raw bananas and one such is 'Kofta Curry'. Now, let us see the recipe

Cooking Time: 30 mins                      Servings: 5 
Preparation Time: 20 mins                Category:  Main course, Veg. 

Ingredients:

Raw Banana Kofta Curry

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Raw Bananas - 2
Finely chopped onions - 1
Finely chopped green chillies - 2
Potato - 1
Besan/chick pea flour - 1 cup
Finely chopped garlic cloves - 4
Kaju/Cashew nuts - 1 cup
Tomato - 1
Onions - 2
Cooking oil - 2 tbsps
Cumin seeds - 1 tsp
Cardamom stick - 1
Cloves - 4
Bay leaves - 1
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Red chilly powder - 2 tsps
Coriander powder - 1 tsp
Fennel seed powder - 1 tsp
Crushed Kasuri Methi - 2 tsps
Salt to taste
Finely chopped coriander strings - 2

Preparation Method:
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Koftas
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• Boil raw bananas along with potato in a pressure cooker for 2-3 whistles.
• When done, peel off the skin and mash bananas along with potato.
• To this add finely chopped onions, green chillies, garlic, salt to taste, half cup of gram flour, 1 tsp of chilly powder, 1/2 cup crushed cashew nuts, coriander powder.
• Mix all together to a thick dough. Take small quantities from this dough and make it into small/medium balls.
• Roll these balls over the remaining flour and deep fry in oil until they are properly cooked.
• When done, keep these kofta balls aside.

Gravy curry
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• Cut onions and tomato into cubes. Put them into a blender along with the remaining cashew nut and blend them into a paste.
• Heat oil in a vessel and add cardamom stick, cloves, cumin seeds and bay leave. After about 20-30 secs add the blended paste in the oil. 
• Mix well and cook for about 10 mins on medium heat. Then add chilly powder, turmeric, salt to taste, fennel seed powder, cup of water and mix well. 
• Let is simmer for another 5 mins and then add the crushed kasuri methi. Mix well and add the kofta balls to this gravy. Cook for another 10 mins on low heat.
• Turn of the stove and take the dish into a serving bowl. Garnish with finely chopped coriander or fried curry leaves and green chillies. 
• Serve hot with any of Indian breads, pulka or roti, jeera rice etc.