CHANA PINDI

(Chickpeas- Rawalpindi Style)

Serve- 12 People                    Presser Cooking Time 18 Minutes

                                              
                                                    INGREDIENTS

Pomegranate Seeds     :-  3 tsp

Cumin Seeds               :-  2 tsp
Water                          :- 4 Cups
Chickpeas                   :-  4 Cups (soaked overnight or in hot water for 2 hours and drained)
Salt                             :-  3 tsp
Brown Cardamoms     :- 4
Cinnamon                    :- 5 sticks (2 cms. each)
Cloves                         :- 10
Coriander Powder       :- 4 tsp
Pepper Powder           :- 2 tsp
Gram masala powder  :- 2 tsp
Mango powder           :- 3 tsp
green Chillies slit          :- 6
Ginger (cut into thin strips)  :- 15 gms
Vegetable oil                      :- 1/2 cup
Ghee                                  :- 1/2 cup
Onion (sliced)                     :- 100 gms
lemon (cut into wedges)      :- 2


                                            METHODS :-

(1) In a pan, roast together pomegranate and cumin seeds and grid to a powder.

(2) Pour water into cooker. Add chickpeas, 4 teaspoons salt, cardamoms, cinnamon and cloves, Stir once. 

(3) Close cooker. bring to full pressure on high heat. reduce heat and cook for 18 minutes.


(4) Remove cooker from heat. allow to cool naturally.

(5) Open cooker, Drain off cooking liquid and reserve.
      add  remaining salt(3 and 1/2 tsp), pomegranate, cumin, coriander, pepper, garam masala and
       mango powder. mix well till chickpeas are evenly coated with spices. Sprinkle chillies and ginger on top.

(6) In a pan , heat oil and ghee together till smoky and pour evenly over chickpeas. Add cooking liquid.

(7) Place cooker with chickpeas on medium heat and cook till liquid dries up and
      oil shows separately, stirring occasionally.

(8)remove cooker from heat. transfer chickpeas onto a serving dish. SERVE HOT, Garnished with onion and Lemons.