Pindi Kale Chane (Spicy Bengal Gram/Chickpeas) Recipe
Recipe By Better Butter
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.
4.7
14 Rating -
Rate
Vegdiet
1hr 30minstotal
50minsPrep
40minsCook
1hr 30m.total
50m.Prep
40m.Cook
plan
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ingredients serves
Ingredients for Pindi Kale Chane (Spicy Bengal Gram/Chickpeas) Recipe
- 1 cup kale chane washed and soaked overnight
- 2 Cloves
- 1 bay leaf
- 3 cardamon pods
- 1/2 teaspoon caraway seeds
- 1 tablespoon ginger garlic chilli paste
- 2.50 teaspoon coriander seeds
- 2.50 teaspoon shahi jeera
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorn
- 1 teaspoon kashmiri mirch powder or degi mirch
- 1/4 teaspoon Cayenne
- 1/2 teaspoon amchur powder
- 1/2 teaspoon anardana powder
- 2 cup water to be used for cooking kale chane
- As required Salt
- 1 tablespoon mustard oil or ghee
Nutrition
value
value
166
calories per serving
2 g Fat12 g Protein26 g Carbs13 g FiberOther
Current Totals
- Fat2g
- Protein12g
- Carbs26g
- Fiber13g
MacroNutrients
- Carbs26g
- Protein12g
- Fiber13g
Fats
- Fat2g
Vitamins & Minerals
- Calcium466mg
- Iron5mg
- Vitamin A1532mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9339mcg
- Vitamin B120mcg
- Vitamin C281mg
- Vitamin E3mg
- Copper2mcg
- Magnesium161mg
- Manganese4mg
- Phosphorus274mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter