Khatte channe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked chick peas, reserve the stock |
| 1 | tablespoon | Tamarind paste |
| ½ | cup | Light vegetable oil |
| 1½ | cup | Thinly sliced onions |
| 2 | teaspoons | Minced garlic |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Red pepper |
| 1 | cup | Chopped tomatoes |
| 1 | tablespoon | Ginger, grated |
| 1¼ | teaspoon | Garam masala |
| 1¼ | teaspoon | Ground cumin |
Directions
Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy).
Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori.
Julie Sahni, "Classic Indian Cooking"