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.