Pindi Channa Recipe

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 pinches asafoetida

2 tbsp. tamarind extract

2 tbsp. oil

1 tbsp. ghee

DIRECTIONS:

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