Chane Pindiwale

It was about 10+ years ago when I tasted this. I was visiting my aunt in Mumbai and her neighbor who usually used to send almost everything that cooked at her place for taste. Very simple and tasty food. I was told that was Pindiwale Chane. I always thought pindiwale chane was a special dish from Ravalpindi! How ignorant! I tried to recreate that taste but never could get that exact flavor. I totally forgot about it in last few years. And it all came back recently. One of my colleague who is from Delhi got me a packet of Chole masala/chana masala from local market in Delhi. He told me that pind means small village and chane made in villages usually made with minimal ingredients so the name 'Pindiwale Chane'. And I am the last person to talk about the punjabi food so please pardon me if this is not true!

Chana Masala

I tasted the masala I got and I distinctly could taste coriander, cumin, black pepper, aamchur, bit of kala jira, black salt/rock salt and red pepper. It might have badi ilaichi. I have enough masala to go for a year, so I am not going to bother to recreate it so early ;)

1/2 cup black chane
1 tbsp Chole/chana masala
1 tbsp oil
1 tsp cumin seeds
2 green chilies optional
salt per taste
few sprigs of chopped cilantro
water

Preparation -
Pick over and soak chane in warm water. Let them soak overnight.
Pressure cook soaked chane, salt in enough water until soft.
Drain the water and keep it aside.
Slit green chilies.
Heat oil in kadhai and add cumin seeds. Once cumin seeds start sizzling add green chilies and stir for few seconds.
Then add cooked chane and chana masala. Mix it well and on lower to medium heat cook it for 3-4 minutes. You can add couple of tablespoons of drained water and cover the pan.
Sprinkle chopped cilantro & mix it well. Adjust seasoning if needed and serve hot with roti or with daal-rice.

Tips -

1. You can use store bought chole masala and add more aamchur.
2. Add jaljira powder to drained water and that makes a nice drink on the side.