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Pindi Channa
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
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.
Courtesy : Saroj Kering
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
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