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Chana Pindi
Chana Pindi (Chickpeas-Rawalpindi Style)
(5 Litre pressure cooker)
Serves: 12
Pressure Cooking Time 18 minutes
2 ½ tbsp
pomegranate seeds
2 tbsp
cumin seeds
4 cups
water
4 cups
chickpeas
soaked overnight or in hot water for 2 hours and drained
2 ½ tbsp
salt
4
brown cardamoms
5 sticks (2 ½ cm each)
cinnamon
10
cloves
4 tbsp
coriander powder
2 ½ tsp
pepper powder
2 tsp
garam masala powder
3 tbsp
mango powder
6
green chillies
slit
15 g
ginger
cut into thin strips
½ cup
vegetable oil
½ cup
ghee
1 medium (100 g)
onion
sliced
2
lemons
cut into wedges
Method
1
In a pan, roast together pomegranate and cumin seeds and grind to a powder.
2
Put water, chickpeas, 4 tsp salt, cardamoms, cinnamon and cloves in cooker. Stir.
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 ½ tsp), pomegranate-cumin, coriander, pepper, garam masala and mango powders. Mix till chickpeas are coated with spices. Sprinkle chillies and ginger on top.
6
In a pan, heat oil and ghee till smoky ( approximately 5 minutes) and pour evenly over chickpeas. Add cooking liquid.
7
Place cooker on medium heat. Cook till liquid dries up and oil shows seperately (approximately 10 minutes), stirring occasionally.
8
Place chickpeas on serving dish. Serve hot, granished with onion and lemon wedges.