Saturday, 23 August 2014

Quick and Easy Kadhai Chanas

Weekend has started and most of us are looking forward to unwinding, relax undisturbed, put up our feet and do absolutely nothing if it was in your hands. And of course, I am absolutely sure that spending long hours in the kitchen is absolutely not in your list of agendas. 
So, here is something special for you - a quick fix recipe for Kadhai chanas that is absolutely going to sweep you off your feet. It is so easy you won't believe it  - no grinding, no frying or standing for long and sweating over bhunoing the masala. You can literally throw in everything together and the chickpeas and spices just blend together beautifully in a blink of an eye. And the best part is that they taste so good. 
Conscious of calories, I usually serve the chanas with kulchas  but once in a while I like to indulge the kids (and myself too!!) and serve them with hot, crispy fluffy bhaturas.
Are you salivating already? Go ahead and try it out yourself to see how easy it is. You will surely be thanking me later.
1 cups  chickpeas, soaked overnight
1 cup chopped onions
1 cup chopped tomatoes
2 tsp Amchur (dried mango powder)
1 tsp red chilli powder
2 tsp cumin (jeera) powder
2 tsp powdered cloves
2 tsp Coriander powder
2 tsp powdered cinnamon
2 green cardamoms
4-5 black peppercorns
1/2 tsp anardana(roasted pomegranate seeds) powder
salt to taste
2 green chilli, sliced
3 tbsp ghee (optional)
2 tbsp ginger juliennes
1/4 tsp garam masala
1 tsp lemon juice
salt to taste 
To Garnish:
1 finely chopped onion
juice of 1 lemon
2 potatoes - cubed and fried
Soak the chickpeas overnight in plenty of water. Wash the chickpeas in fresh water and discard the liquid. Pressure cook the chickpeas in 3 cups of water till soft and plump. Transfer the chickpeas to a heavy bottom pan.
Add in the chopped onions, tomatoes, green chilli and all the dry spices.

Allow it to simmer on low heat for 20-25 minutes till all the liquid is evaporated and the spices blend in and coat the chickpeas thoroughly.
Add in the ghee, fried potatoes and garam masala. Adding the ghee is optional. If you are conscious about your calories it can be avoided totally. 
Cook for another 5 minutes.
Stir well and switch off the gas.
Garnish with finely chopped coriander and cut onions.
Serve the Pindi chana with Kulchas or if you are in an indulgent mood with piping hot, crispy bhaturas. A glass of buttermilk and cut onions sprinkled with chaat masala and lemon wedges will complete your Punjabi experience.
Your weekend brunch ready at the snap of your fingers!!

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