CHNA PINDI (Chick Peas)

CHNA PINDI (Chick Peas)

INGREDIENTS

2 ½ tablespoons of pomegranate seeds, 2 tablespoons cumin seeds, 4 cups of water, 4 cups of chick peas soaked overnight or in hot water for 2 hours and drained, 2 ½ tablespoons, 4 brown cardamoms, 5 sticks (2 ½ cm each), cinnamon, 10 cloves, 4 tablespoons coriander powder, 2 ½ teaspoons pepper powder, 2 teaspoons Garam Masala powder,(Mixture of spicy) 3


Tablespoons mango powder, 6slit green chilies, 15 grams ginger cut into thin strips. ½ cup vegetable oil, ½ cup ghee, 1 medium (100 grams) onion sliced, 2 lemons cut in wedges.

PREPERATION

In a pan, roast together pomegranate and cumin seeds and grind to a powder.

Pour water into cooker. Add chick peas, 4 teaspoons salt, cardamoms, cinnamon and cloves. Stir once.

Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 18min.

Remove cooker from heat. Allow to cool naturally.

Open cooker. Drain off cooking liquid and reserve. Add remaining salt (3 ½ teaspoons), pomegranate, cumin, coriander, pepper, Garam Masala(mixture of spices) and mango powder. Mix well till chick peas are evenly coated with spices. Sprinkle chilies and ginger on top.

In a pan heat oil and ghee together till smoky (approx 5 min) and pour evenly over chick peas. Add cooking liquid.

Place cooker with chick peas on medium heat and cook till liquid dries up and shows separately (approx10 min) stirring occasionally

Remove cooker from heat. Transfer chick peas onto a serving dish. Serve hot, garnished with onion and lemon. You can easily serve for 12 people.