

Ingredients–
- 500 gm chickpeas
- Tamarind – 2 walnut sized pieces, soaked in 3/4 cup hot water and the pulp extracted
- 100 gm ginger, julienned
- 1/2 tsp baking powder
- Green chillies for garnish
- 3 tbsp oil
- Salt to taste
Pindi Masala –
- Roast all the 7 masalas separately on a skillet till fragrant and the colour changes. The anardana should be nearly black. Grind all the ingredients to a fine powder
- 3 heaped tbsp whole anardana (dried pomegranate seeds)
- 1.5 tbsp whole cumin seeds
- 2 tbsp whole coriander seeds
- 12 cloves
- 20 black peppercorns
- 3 large black cardamoms
- 2” stick cinnamon
Whole Masala –
- 1 bay leaf
- 2 whole black cardamoms
- 5 cloves
Method –
- Soak the Chana in 6 cups of water overnight
- Separate water from chana in the morning. Reserve the water
- Add 1/2 tsp baking powder to chana. Mix well and set aside
- Boil water in Pressure cooker with whole spices for 10 minutes
- Add chana. Pressure cook for 2 whistles
- Let the pressure subside on its own
- Open the cooker. If the remaining water is more than 1 cup, simmer till reduced
- In a wok, add 3 tbsp of oil or ghee
- Fry ginger juliennes till crisp and golden
- Remove and set aside
- Let the oil cook a bit
- Add the ground roasted masala to the oil
- Stir on low heat for a couple of minutes till fragrant
- Add the chana with the water
- Add salt
- Add tamarind pulp
- Stir carefully on high heat
- As the water dries, a thick masala will coat the chana
- Serve garnished with fried ginger strips and green chillies
- Also, serve lemon wedges and raw onions on the side