Recipe - Pindi Chana by Suhel Johar
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 green chillies if you like.
Serve hot with naan or other rotis.
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