Pindi chana

Yield: 1 servings

Measure Ingredient
1 cup Kabuli chana; (white chick peas)
\N \N ; 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 \N Green chillies chopped
1 tablespoon Coriander chopped
½ teaspoon Cumin & mustard seeds
½ teaspoon Dhania; (coriander seed)
\N \N ; powder
1 teaspoon Red chilli powder
½ teaspoon Garam masala
¼ teaspoon Turmeric powder
¼ teaspoon Cinnamon clove powder
3 \N 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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