Pindi Chana Recipe

• 1 cup Chickpeas (Kabuli Chana, soaked overnight)
• 2 Onions (chopped)
• 3 Tomatoes (chopped)
• 6 Cloves Garlic (crushed)
• 2 Green Chilies (sliced)
• 2 tbsp Cumin (grounded)
• 2 inch of Ginger (shredded)
• 2 tbsp Coriander Powder
• ½ tsp Turmeric Powder
• ½ tbsp Red Chili Powder
• ½ tbsp Garam Masala
• ½ cup Coriander Leaves (fresh and chopped)
• 1 tbsp Lemon Juice (Fresh)
• Salt

• Boil chickpeas in cooker for 20 minutes with salt. Ensure it is soft.
• Keep 1 cup water, drain remaining.
• Take a frying pan and sauté ginger-garlic and green chilies for 5 minutes.
• Add cumin, coriander, turmeric and chili powder with tomatoes.
• Cook till oil separates from mixture.
• Add chickpeas with half of coriander leaves, reserved water of chickpeas and salt. Lower the heat.
• Cook until water gets absorbed.
• Add garam masala and sprinkle onion and ginger.
• Garnish with coriander leaves and lemon.