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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Converted by MM_Buster v2.0l.