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.