How to prepare chickpeas in Rawalpindi style
January 2, 2009
No doubt, number of people love pindi chana. But how many of us really know about the perfect way of cooking it? Well, if you are also in doubt regarding your cooking skills, then doesn’t panic; here is a tasty recipe of preparing pindi chana. Just read out and prepare for your loved ones!
Chickpeas in Rawalpindi style:
Ingredients for preparing chickpeas in Rawalpindi style:
4 Cups chickpeas soaked overnight or in hot water for 2 hours and drained, 2 ½ tbsp pomegranate seeds, 4 cups water, 2 ½ tbsp salt, 2 tbsp cumin seeds, 4 brown cardamoms, 5 sticks cinnamon, 10 cloves, 4 tbsp coriander powder, 2 ½ tsp pepper powder, 3 tbsp mango powder, 15 gm slit green chilies, 2 tsp garam masala powder, 15 gm ginger cut into thin strips, ½ cup vegetable oil, ½ cup ghee, 2 lemons cut into wedges, 1 medium sliced onions
Method for preparing chickpeas in Rawalpindi style:
In a pan, roast together pomegranate and cumin seeds and grind to a powder.
Pour water into cooker. Add chickpeas, 4 tsp salt, cinnamon, cloves, and cardamom. Stir once.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 18 minutes.
Remove cooker from heat. Allow cooling naturally.
Open cooker. Drain off cooking liquid and reserve. Add remaining salt, cumin pepper, pomegranate, garam masala and mango powders. Mix well till chickpeas are evenly coated with spices. Sprinkle chilies and ginger on top.
In a pan, heat oil and ghee together till smoky (approximately 5 minutes) and pour evenly over chickpeas. Add cooking liquid.
Place cooker with chickpeas on medium heat and cook till liquid dries up and oil shows separately (approximately 10 minutes), stirring occasionally.
Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onions and lemons.
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