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Malvani Chana Masala

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups soaked and boiled hara chana (dried green peas)

  2. 1 tbsp oil

  3. 1/2 tsp garlic (lehsun) paste

  4. 3 tbsp tamarind (imli) pulp

  5. 2 tbsp fresh cream

  6. 1 tbsp finely chopped coriander (dhania)

  7. salt to taste

  8. a pinch of sugar

  9. For The Malvani Masala Paste (makes Approx. 1/4 Cup)

  10. 4 whole dry kashmiri red chillies , broke into pieces

  11. 2 tsp coriander (dhania) seeds

  12. 4 cloves (laung / lavang)

  13. 1/2 tsp cumin seeds (jeera)

  14. 1/2 tsp caraway seeds (shahjeera)

  15. 1 green cardamom (elaichi)

  16. 1 black cardamom (badi elaichi)

  17. 1 tsp poppy seeds (khus-khus)

  18. 1 star anise (chakri phool)

  19. 25 mm (1") piece cinnamon (dalchini)

  20. 1 tbsp grated dry coconut (kopra)

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients on a tava (griddle) and dry roast on a medium flame for 2 to 3 minutes or till they release an aroma. Keep aside to cool slightly.

  2. Blend in a mixer to a smooth paste using ¼ cup of water. Keep aside.

  3. Blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside.

  4. Heat the oil in a kadhai, add the garlic paste and sauté on a medium flame for 30 seconds.

  5. Add the malvani masala paste and sauté on a medium flame another 1 to 2 minutes.

  6. Add the coarsely crushed hara chana and whole hara chana, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

  7. Add the tamarind pulp, fresh cream, coriander, salt and sugar, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.

  8. Serve hot.

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