Ingredients:

• 1 cup – 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 and mustard seeds.
• 1/2 tsp – Dhania 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:

1. Pressure cook the channa till soft (approx. 4-5 whistles).
2. Heat oil in a heavy saucepan and add seeds. Allow to splutter.
3. Add asafoetida, ginger, garlic, chopped onions. Fry till lightly browned.
4. Add all dry masala, except clove-cinnamon powder.
5. Stir well. Add tomatoes. cook till oil separates.
6. Drain chana, add to pan. 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. Allow to pop a bit, add to chana. Stir gently till well mixed.
10. Garnish with chopped coriander and onion rings.
11. Serve hot with naan or other rotis.

Recipe courtesy of Saroj Kering