Sindhi channa

Yield: 1 servings

Measure Ingredient
2 cups Kabuli channa; (white chickpeas)
4 \N Onions
1 teaspoon Ginger grated
1 teaspoon Garlic crushed
3 \N Tomatoes grated
1 tablespoon Coriander finely chopped
½ teaspoon Turmeric powder
1 teaspoon Dhania; (coriander seed
\N \N ; powder)
½ teaspoon Black pepper powder
½ teaspoon Garam masala powder
1 teaspoon Amchur; (dried mango powder)
2 \N Pinches asafoetida; (2 to 3)
\N \N Salt to taste
2 \N Cardamoms black
7 \N Cloves
2 \N Bayleaves
10 \N Peppercorns
1 teaspoon Cumin seeds
2 tablespoons Oil

Wash and soak chickpeas in plenty of water overnight.

Drain add fresh water (4 -5 cups) and transfer to pressure cooker.

Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion.

Pressure cook till channa is soft (approx. 7-8 whistles).

Cool, drain, keep aside, channa, whole spices, water aside separately.

Meanwhile, puree 2 onions, chop 1 fine.

If desired, add spices while pureeing onions.

Or discard, since their flavour is induced in channa water.

Heat oil in large heavy saucepan.

Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown.

Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.

Add drained water. Boil for 7-8 minutes.

Add peas, salt, stir and cook till gravy is thick.

Garnish with chopped coriander. Serve hot with parathas, roti, or over bread.

Accompany with slices of lemon and chopped onions.

Making time: 1 hour

Makes:7 servings bowl

Shelflife:Fresh or freeze and defrost before use.

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