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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
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Pressurecook the chana till soft. (Approx. 4-5 whistles)
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Heat oil in a heavy saucepan add seeds, allow to splutter.
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Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
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Add all dry masala, except clove-cinnamon powder.
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Stir well, add tomatoes, cook till oil separates.
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Drain chana, add to pan, stir well. Add tamarind.
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Mix. Cook till fairly dry. Keep aside.
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In a small pan, heat ghee, add clove-cinnamon powder, chillies.
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Allow to pop a bit, add to chana. Stir gently till well mixed.
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Garnish with chopped coriander and onion rings.
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Serve hot with naan or other rotis.
Making time: 45 minutes
Makes: 3 servings
Shelflife: Best fresh
Source: bawarchi.com
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