Ingredients:

• 1 cup – Kabuli Channa (white chickpeas), soaked overnight.
• 1 large Tomato (chopped).
• 1 large Onion (finely chopped).
• 1 small Onion (sliced into rings).
• 1 tsp – Garlic (grated).
• 1 tsp – Ginger (grated).
• 3 Green chillies (chopped).
• 1 tbsp – fresh coriander (chopped).
• 1/2 tsp – cumin seeds.
• 1/2 tsp – mustard seeds.
• 1/2 tsp – coriander (dhania) powder.
• 1 tsp – Red Chilli powder.
• 1/2 tsp – garam masala.
• 1/4 tsp – Turmeric powder.
• 1/4 tsp – cinnamon-clove powder.
• 3 to 4 pinches of asafoetida.
• 2 tbsp – Tamarind extract.
• 2 tbsp – oil.
• 1 tbsp – ghee.

Method:

  1. Pressure cook the channa till soft (approx. 4-5 whistles).
  2. Heat oil in a heavy saucepan, add mustard and cumin seeds, allow to splutter.
  3. Add asafoetida, ginger, garlic, chopped onions, and fry till lightly browned.
  4. Add all the dry masalas, except clove-cinnamon powder, and stir well.
  5. Add the tomatoes, cook till oil separates.
  6. Drain channa, add to pan and stir well. Add tamarind.
  7. Mix. Cook till fairly dry. Keep aside.
  8. In a small pan, heat ghee, add clove-cinnamon powder, chillies.
  9. Stir for a minute or so and add to the channa. Stir gently till well incorporated.
  10. Garnish with chopped coriander and onion rings.
  11. Serve hot with naan or other rotis.

Recipe courtesy of Sify Bawarchi