Pindi chana
1 servings
Quantity | 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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