Pindi Kale Chane (Spicy Bengal gram/chickpeas) | How to make Pindi Kale Chane (Spicy Bengal gram/chickpeas)

5.0 from 3 reviews
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By Antara Navin
Created on 16th Apr 2016
  • Pindi Kale Chane (Spicy Bengal gram/chickpeas), How to make Pindi Kale Chane (Spicy Bengal gram/chickpeas)
Pindi Kale Chane (Spicy Bengal gram/chickpeas)by Antara Navin
  • Pindi Kale Chane (Spicy Bengal gram/chickpeas) | How to make Pindi Kale Chane (Spicy Bengal gram/chickpeas) (16 likes)

  • 3 reviews
    Rate It!
  • By Antara Navin
    Created on 16th Apr 2016

About Pindi Kale Chane (Spicy Bengal gram/chickpeas)

Inspired by Chef Kunal Kapur's Pindi Choley. It is a popular Punjabi cuisine, in which the chane is nicely coated with spices and is almost a dry dish that can be eaten with puri, roti or naan.

Pindi Kale Chane (Spicy Bengal gram/chickpeas) is a delicious dish which is liked by people of all age groups. Pindi Kale Chane (Spicy Bengal gram/chickpeas) by Antara Navin has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Pindi Kale Chane (Spicy Bengal gram/chickpeas) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pindi Kale Chane (Spicy Bengal gram/chickpeas) takes 50 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pindi Kale Chane (Spicy Bengal gram/chickpeas) is a good option for you. The flavour of Pindi Kale Chane (Spicy Bengal gram/chickpeas) is tempting and you will enjoy each bite of this. Try this Pindi Kale Chane (Spicy Bengal gram/chickpeas) on weekends and impress your family and friends. You can comment and rate the Pindi Kale Chane (Spicy Bengal gram/chickpeas) recipe on the page below.

  • Prep Time50mins
  • Cook Time40mins
  • Serves2People
Pindi Kale Chane (Spicy Bengal gram/chickpeas)

Ingredients to make Pindi Kale Chane (Spicy Bengal gram/chickpeas)

  • 1 cup kale chane washed and soaked overnight
  • 2 cloves (laung)
  • 1 bay leaf (tej patta)
  • 3 cardamon pods
  • 1/2 tsp caraway seeds (ajwain)
  • 1 tbsp ginger garlic chilli paste
  • 2.5 tsp coriander seeds
  • 2.5 tsp shahi jeera
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorn
  • 1 tsp kashmiri mirch powder or degi mirch
  • 1/4 tsp cayenne ( u can increase it as per your spice bud)
  • 1/2 tsp amchur powder
  • 1/2 tsp anardana powder
  • 2 cups of water to be used for cooking kale chane
  • salt as per taste
  • 1 tbsp mustard oil or ghee

How to make Pindi Kale Chane (Spicy Bengal gram/chickpeas)

  1. Put the soaked kale chane along with water in a pressure cooker and let it cook on medium heat. After 2 whistles, lower the heat and let it cook for another 10 minutes.
  2. Turn off the gas and let it cool. Take out only the kale chane in a separate bowl.
  3. Do not throw away the water in the pressure cooker. This water of the kale chane will be used later for cooking.
  4. Meanwhile dry roast the coriander seeds, cumin seeds, black peppercorns, fennel seeds, amchur powder, anardana powder and grind it to a coarse powder in a mixture/blender.
  5. In a pan, add 1 tbsp oil( or ghee) and when it is heated, add the bay leaf, cloves, peeled and crushed cardamon pods and the caraway seeds.
  6. When the seeds stop to crackle, add ginger chilli paste. Saute for 2 minutes, so that the raw smell of the ginger garlic goes away.
  7. Add the kale chane. Saute for 2 minutes.
  8. Add the roasted ground powder. Add degi mirch, cayenne (to add spice) and salt as per taste. Do not stir now after adding the masala.
  9. Now add the water of the kale chane in the pressure cooker into the pan. Stir the mixture .
  10. Reduce the heat to medium-low and let it cook for 10 -15 minutes or till all the water is used up.
  11. Turn off he heat. Transfer the chane into a bowl and garnish it with chopped coriander leaves. Serve it hot.

Reviews for Pindi Kale Chane (Spicy Bengal gram/chickpeas) (3)

Antara Navin3 months ago
@Vaishali- thanks :blush:
Reply

Vaishali Sankhayan7 months ago
Yummy recipe.
Reply
Antara Navin
6 months ago
Thanks you Vaishali :)

Vijayalakshmi Sridhar2 years ago
Reply
Antara Navin
6 months ago
Thanks Vijayalakshmi :)