astray recipes: Pindi chana

Categories: Bawarch4
Yield: 1 servings

Measure	Ingredient
1 cup	Kabuli chana; (white chick peas)
	; soaked overnight
1 large	Tomato chopped
1 large	Onion chopped fine
1 small	Onion sliced into rings
1 teaspoon	Garlic grated
1 teaspoon	Ginger grated
3	Green chillies chopped
1 tablespoon	Coriander chopped
½ teaspoon	Cumin & mustard seeds
½ teaspoon	Dhania; (coriander seed)
	; powder
1 teaspoon	Red chilli powder
½ teaspoon	Garam masala
¼ teaspoon	Turmeric powder
¼ teaspoon	Cinnamon clove powder
3	Pinches asafoetida; (3 to 4)
2 tablespoons	Tamarind extract
2 tablespoons	Oil
1 tablespoon	Ghee

Pressurecook the chana till soft. (Approx. 4-5 whistles) Heat oil in a heavy saucepan add seeds, allow to splutter.

Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.

Add all dry masala, except clove-cinnamon powder.

Stir well, add tomatoes, cook till oil separates.

Drain chana, add to pan, stir well. Add tamarind.

Mix. Cook till fairly dry. Keep aside.

In a small pan, heat ghee, add clove-cinnamon powder, chillies.

Allow to pop a bit, add to chana. Stir gently till well mixed.

Garnish with chopped coriander and onion rings.

Serve hot with naan or other rotis.

Making time: 45 minutes

Makes: 3 servings

Shelflife: Best fresh

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pindi chana