Pindi Chana recipe

Ingredients

  • 1 cup kabuli chana
  • 1 tomato, chopped
  • 1 onion, chopped finely
  • 1 onion, sliced into rings
  • 1 tsp garlic, grated
  • 1 tsp ginger, grated
  • 3 green chillies, chopped
  • 1 tbsp coriander, chopped
  • ½ tsp dhania powder
  • 1 tsp red chilli powder
  • ½ tspeach cumin & mustard seeds
  • ½ tsp garam masala
  • ¼ tsp turmeric powder
  • ¼ tsp cinnamon clove powder
  • 3 to 4 pinches asafoetida
  • 2 tbsp tamarind extract
  • 2 tbsp oil
  • 1 tbsp ghee

Cooking Instructions

Pressurecook the chana till soft. 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.
  

04 Mar 2011     2709 views     NON-Vegetarian       Pulses > Chickpeas

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