Yield: 1 recipe
Measure | Ingredient |
---|---|
2 cups | Kabuli channa |
1 pinch | Salt |
1 pinch | Baking soda |
4 tablespoons | Oil |
1 each | 1\" piece ginger, grated |
2 larges | Onions, diced |
6 eaches | Green chillies, slitted |
2½ teaspoon | Garam masala |
2½ teaspoon | Roasted & ground cumin seeds |
1 teaspoon | Ground shajeera |
2½ teaspoon | Chilli powder |
½ teaspoon | Ground cardamoms |
1 medium | Tomato, diced |
1 cup | Water |
1 tablespoon | Jaggery |
2 mediums | Potatoes, diced |
1 tablespoon | Tamarind paste |
1 bunch | Cilantro, chopped |
\N \N | Mint leaves, sliced |
2 eaches | Green chiles, minced |
1 each | Lime, cut into wedges |
GARNISH
Soak channas in water overnight. Next morning, boil them with the salt & soda until tender. Drain & set aside.
Heat oil & put in ginger and onions and fry till the mixture turns limp and almond coloured. Add tomatoes and spices and cook well.
Mash with a wooden spoon to a smooth paste then put in 1 cup water, jaggery & cooked channas. Mix well and bring to a boil, reduce heat and put in chiles & potatoes & cook till the chiles are done. Add tamarind paste to the pot & mix well. Cook until the gravy turns quite thick. Remove from fire & serve hot garnished with onion rings, minced chillies, cilantro, mint & lime wedges.
Aroona Reejhsinghani, "Cooking the Punjabi Way". Posted by Karen Mintzias Submitted By MARK SATTERLY On 05-25-95