Pindi Chana Masala

Here's a simple recipe for Roopak's Pindi Chana Masala:

Ingredients:

• 2 Cups dried chickpeas (garbanzo beans)
• 2 Large onions, finely chopped
• 3 Tomatoes, finely chopped
• 4-5 Cloves of garlic, minced
• 1-Inch piece of ginger, minced
• 2-3 Green chilies, finely chopped
• 2 Tablespoons oil
• 2 Teaspoons cumin seeds
• 2 Teaspoons coriander powder
• 1 Teaspoon red chili powder
• 1 Teaspoon turmeric powder
• 1 Teaspoon garam masala
• 1 Teaspoon dry mango powder (amchur)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

• Soak the dried chickpeas in water overnight or for at least 6-8 hours. Drain the soaked chickpeas and rinse them thoroughly.
• In a pressure cooker, add the soaked and rinsed chickpeas with enough water to cover them. Pressure cook for about 15-20 minutes or until they are cooked through and soft. Set aside.
• Heat oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Add the minced garlic, ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
• Add the chopped tomatoes along with salt and cook until they turn mushy and oil starts to separate from the masala.
• Add the coriander powder, red chili powder, turmeric powder, and garam masala. Mix well and cook for a minute.
• Add the cooked chickpeas along with any remaining cooking water from the pressure cooker. Stir well to combine all the ingredients.
• Mash some of the chickpeas lightly with the back of the spoon to thicken the gravy.
• Add the dry mango powder (amchur) and adjust salt and spices according to your taste. Simmer for 5-10 minutes until the flavors meld together.
• Garnish with fresh coriander leaves and serve hot with rice, roti, or naan. Serve lemon wedges on the side for squeezing over the chana masala for extra tanginess.

Enjoy your delicious Roopak's Pindi Chana Masala!