Yield: 1 recipe
|2 cups||Kabuli channa|
|1 pinch||Baking soda|
|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|
|2 mediums||Potatoes, diced|
|1 tablespoon||Tamarind paste|
|1 bunch||Cilantro, chopped|
|Mint leaves, sliced|
|2 eaches||Green chiles, minced|
|1 each||Lime, cut into wedges|
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