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 pinch asafoetida.
• 2 tbsp – Tamarind extract.
• 2 tbsp – oil.
• 1 tbsp – ghee.
Method:
- Pressure cook the channa 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.
Recipe courtesy of Sify Bawarchi