Pindi Chana(Chickpeas in Rawalpindi Style)

Pindi chana, a chick pea dish originated in the Punjab province of recent day Pakistan(in the city of Rawalpindi), is very different from the usual chana masala, which is I think native of Indian side of Punjab, city of Amritsar. It doesn't have the usual onion-ginger-garlic-tomato gravy base. But this dish got a super tangy distinctive flavour from Anar dana(pomegranate seed) and Amchur (dry mango) powder. It is another way different from usual, is in the colour of the dish. It gets blackish colour using tea bags while cooking the chick peas. I got this recipe from my 5 years old pressure cooker recipe booklet....never thought of trying this recipe...I was also bored with the usual chana masala, so thought to try this out...and oh boy, what I was missing!! If you are also bored with your chana masala, try this out..............won't regret!!!!!!!!!!!!!!!!!!!



Ingredients :
Chickpeas(garbanzo beans) : 2 cups
Pomegranate seeds : 2 tblsp.(easily available in Indian stores)
Cumin seeds : 11/2 tblsp.
Cardamom : 3-4
Cinnamon : 2-3 sticks (1")
Cloves : 5-6
Turmeric powder : 1 tsp.
Coriander powder : 3 tsp.
Black pepper powder : 2 tsp. (as per taste)
Garam masala powder : 2 tsp. (available in Indian stores)
Amchur(dry mango) powder : 2 tblsp.
Green chillies : 3-4(slitted)
Ginger : 1" ( cut into thin strips)
Oil : 2 tblsp. + 1 tblsp. Ghee(clarified butter)
Onion(medium) : 1(sliced or cut into rings for decoration)
Lemon : 1 ( cut into wedges)
Tea(black) bag : 1

Method :

• Soak chick peas overnight or in hot water for 4 hours. Then in a pressure cooker, put soaked chick peas, enough water, salt, tea bagcardamoms, cinnamon and cloves and cook until done but not too soft. Allow to cool and then discard tea bag and whole spices. Keep aside.
  
• In the meantime, take a pan/tawa, roast together pomegranate and cumin seeds in medium flame. When you get the aroma, transfer them to a coffee grinder and grind to a powder.
• Open the cooker, drain off the excess liquid and reserve for later use. Now add all the spices to boiled chick peas in teh same cooker/pan - pomegranate-cumin, mango powder, turmeric, coriander, garam masala, freshly ground pepper. Mix till chickpeas are nicely coated with spices. Sprinkle ginger and chillies on top.
• In another small pan, heat oil and ghee until smoky and pour evenly over chickpeas. Mix thoroughly and add reserved cooking liquid. Place pan/cooker on medium flame, adjust seasoning and cook till liquid dries up and oil shows seperately, stirring occasionally OR you can keep little gravy nicely coated with chick peas(as I did, I wanted to have it with naan, so kept a semi-dry gravy)
• Place chickpeas on serving dish, garnish with onion rings and lemon wedges.
  

Goes very well with any Indian bread like paratha, naan, chapati or with plain rice/jeera rice. I served it with Punjabi Kulche(stuffed naan)... and it was yummmmyyyyyyyyyy
Sending this yummy chick pea dish to MLLA:13, an event created by Susan of Well-seasoned cook and this month hosted by Sunshinemom of Toungue Ticklers...