Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




30 Comments

  1. Vanakkam Dassana! Rombo Nandri for your excellent recipes, well explained in easy details and great in taste.

    Congratulations! Continue your beautiful journey in the world of Cuisine!

    1. Vanakkam! Thanks so much for your kind words and appreciation. I am so glad you are enjoying the recipes.

      Your encouragement truly means a lot and inspires me to keep sharing more.

      Warm wishes,
      Dassana

  2. I must try this. However i dont have chole masala in my kitchen and unable to buy it, but i do have sambar and garam powders.
    Would the taste be very different if using sambar powder instead of chole?5 stars

    1. thanks ela. with sambar powder, the taste will be very different and may not taste good in this recipe. just overall add 1.5 to 2 teaspoons garam masala powder.

  3. Must try..Till now i used to make onion n tomato gravy. But this looks tastier n faster to make.5 stars

  4. Super delicious and cozy with jeera rice! A true home-cooked Punjabi dinner 🙂

    I am a huge fan of your recipes, they have taught me so much about getting the right intuition in my cooking.

  5. wow… thank you for the recipes… i was not even a basic cook.. but thanks to you i can make good dishes…
    the way you explain with pics is really helpful and i appreciate it from bottom of my heart…
    i always wanted to make pindi chana but i was not sure of exact procedure… but your recipe is a saviour…
    in the end i added very small amount of water and then small pieces of paneer and chopped onion, cooked on low flame to dry out water…
    thank u so so much… i feel so happy5 stars

    1. thank you anshu for this lovely comment and feedback. glad you liked the recipe. some water can be always be added and even paneer cubes can be added. thanks again. happy cooking.

  6. Hi dear fan of your site. I Love the way you explain them in detail. I have tried several dishes from your site and they have turned out to be awesome. At the same time you have published these collections at the right time. I am looking forward to try again.
    I have a request can you please publish gulgule’s recipe which is mostly made during Id.
    And Happy Makarsankranti to you and your family.5 stars

  7. hi dasanna, superb pindi chann !!!!! Wow. All thoroughly enjoyed and I gave your site name . Divine Grace be there always. DK

  8. dassana,how do u click such lovely pics, which camera do u use?..i tried this recepi and it was quite good..

    1. thanks rana for liking the pics and the recipe both. for the pindi chana, i used nikon d19 point and shoot camera. for the recipes beginning nov 2011 end, i am using canon 600d dslr. i am still learning to shoot with a dslr. but was lucky to have nikon as my first and last point and shoot camera for the blog. it has given me some of the best pics.

  9. Now I have to make this! All of your recipes shame my delivery guy! So should I invest in a pressure cooker?

    1. dear anastasia, for this recipe, you could use canned chickpeas. for cooking them you won’t need a pressure cooker. but for cooking the dried variety faster, its better to have pressure cooker.

      you could invest in a pressure cooker. its simply cuts down a lot of time for cooking lentils and legumes. in a flat 3 to 4 mins the lentils for 2-3 servings are done – . and in 8 to 10 mins legumes like kidney beans, chick peas etc are done – for 4-5 servings.

    1. thats so nice to know farzana… thanks for commenting…. sometimes i wonder that do the recipes turn out well when people try them coz no one comments or gives feedback except for a few popular recipes on the site. i am glad you did.

  10. The pindi chana looks fabulous.. and the pictures are even more fabulous,.. love the step by step!