Comments on: Intro to Indian, Part 5 - Cooking Curry for Beginners: Pindi Chana

By: thebuddinggourmet

thebuddinggourmet — Wed, 19 Oct 2011 07:09:19 +0000

this is my favourite. thanks for sharing

By: thebuddinggourmet

thebuddinggourmet — Sat, 27 Aug 2011 08:07:02 +0000

nice recipe. Thanks for sharing.

By: anushruti

anushruti — Fri, 05 Aug 2011 00:39:55 +0000

Wow! That’s an exhaustive and wonderful way of showcasing Channa! Kudos!

By: Vegetarianzest

Vegetarianzest — Sat, 25 Jun 2011 18:39:08 +0000

A mouthwatering combination of ingredients. The picture looks delish.

By: Kankana

Kankana — Sat, 15 Jan 2011 00:01:05 +0000

Hi Meena,
I am absolutely new to this ‘Food-Blog’ world and have very recently started mine too, still working on the theme and layout ! Absolutely enjoyed reading your blog and congratulation on your book

Our Saturday lunch will be Pindi Channa

By: Sharmilee

Sharmilee — Sun, 14 Nov 2010 02:18:08 +0000

This is my fav…looks super yum perfect for rotis

By: Sharmilee

Sharmilee — Mon, 20 Sep 2010 09:03:35 +0000

Luv pindi channa…have been checking out for the recipe….bookmarked urs…looks so tempting and delicious

By: Ankita Karkera

Ankita Karkera — Mon, 30 Aug 2010 07:41:45 +0000

Hi Meena,

I was browsing for Pindi Channa recipe when I came across your blog.. Superb detailing and it’s interesting to see the way you put it out for us. Keep up the good work

By: Gary

Gary — Mon, 23 Aug 2010 02:45:10 +0000

Hi Meena,
Came across your website about a year ago and I am now addicted to pindi chana!!!
I do a variation with many vegetables and put it on rice for the complete protein. Thanks so much for this.

By: ahmed foods

ahmed foods — Sat, 07 Aug 2010 14:07:10 +0000

I enjoyed this recipe.

My one regret was the pomegranate seeds. They were not a powder as it came out of the package (despite what the package claimed). That made the recipe “gritty”. I’d either pound the seeds before use, or omit next time.