Pindi Channa


Ingredients
  • 1 cup kabuli chana (white chick peas)
  • 1 large tomato chopped
  • 1 large onion chopped fine
  • 1 small onion sliced into rings
  • 1 tsp. garlic grated
  • 1 tsp. ginger grated
  • 3 green chillies chopped
  • 1 tbsp. coriander chopped
  • 1/2 tsp.each cumin & mustard seeds
  • 1/2 tsp. dhania (coriander seed) powde
  • 1 tsp. red chilli powder
  • 1/2 tsp. garam masala
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. cinnamon clove powder
  • 3-4 pinches asafoetida
  • 2 tbsp. tamarind extract
  • 2 tbsp. oil
  • 1 tbsp. ghee
Method
  • Pressure cook 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.

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