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Recipe Name: Pindi Channa  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves
1 hr 40 mins 2



Chickpeas (kabuli chana)   1 cup
Black tea leaves tied in a cheesecloth   1 tbsp
2 1/2-inch ginger, 3/4th of it shredded finely for garnish
Oil   1 tbsp
Onions chopped   2
Green chilies, sliced   2
Medium sized tomatoes, chopped   3
Ground coriander   2 tsp
Ground cumin   1 1/2 tsp
Turmeric powder   1/2 tsp
Red chili powder   1/2 - 1 tsp
Salt to taste
Garam masala   1/2 tbsp
Finely chopped coriander leaves


  • Soak the channa overnight or for about 6 hr
  • Cook the channa with salt and enough water in the cooker for about 20 minutes or till fully done.
  • Drain, reserving 1 cup of cooking liquid
  • Finely chop the remaining ginger. Heat oil and saute onions till golden and then add garlic and chopped ginger and green chilies. Saute' for 5 minutes
  • Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates.
  • Add channa, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
  • Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
Tags:   chana, high fiber, high proteinPindi Channa, coriander , add , leaves , ginger , channa , masala , chopped , teaspoon , 1/2 , liquid , finely , garam , oil , saute , tomatoes , turmeric , cooking , salt , chili , remaining
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 big bowl
Amount Per Serving
Calories 466 Calories from Fat 121
% Daily Value'
Total Fat  14 g 21%
Saturated Fat  1 g 3%
Trans Fat  0  
Cholesterol  0 0
Sodium  45 mg 2%
Total Carbohydrate  70 g 23%
Dietary Fiber   20 g 78%
Sugars   16 g  
Protein   21 g
Vitamin A   20%   * Vitamin C   83%
Calcium   14% * Iron   42%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs