|
Pindi
Chana
Ingredients
1 cup kabuli chana (white chick peas) soaked overnight
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) powder
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
-
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
Source:
bawarchi.com
Back
to Vegetarian index
|
