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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak Chickpeas overnight or for at least 6 hours. | 2. Boil them with enough water and teabags till they are soft. | 3. Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour. | 4. Heat oil in an Iron skillet. | 5. If you do not have one use a non stick pan. | 6. Add the cardomoms. | 7. After a minute add onions and saute. | 8. After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions. | 9. When the onions turn golden, add the gram flour (Besan). | 10. This is to give body to the curry. | 11. Now add ginger garlic paste and keep frying. | 12. take care that the ginger garlic paste does not stick to the base. | 13. Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone. | 14. Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly. | 15. add the boiled chickpeas and fry. | 16. Mash 3-4 tablespoons of chickpeas and mix it in. | 17. simmerfor 15- 20 minutes. | 18. Garnish with coriander leaves and serve with chapati, naan, Kulcha etc. | 19. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	300			340029.985	56626.6867	18413.7931	5433.2834
black cardamom pod	1			-	-	-	-
green cardamom	2			-	-	-	-
tea	2	bag		-	-	-	-
cooking oil	4	tablespoons		-	-	-	-
coriander seed	1	tablespoon	roasted	14.9	2.7495	0.6185	0.8885
ajwain	1	teaspoon		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
ginger garlic paste	2	tablespoons		-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
tomato	3 -4		chopped	0.0	0.0	0.0	0.0
cumin powder	1	tablespoon	crushed	-	-	-	-
coriander powder	1	tablespoon		14.9	2.7495	0.6185	0.8885
chili powder	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
masala	50			-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
chat masala	1/2	teaspoon		-	-	-	-
salt				-	-	-	-
coriander leaf				-	-	-	-
garam masala	1/3	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.