CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
1 |
c |
Kabuli chana; (white chick peas) |
|
|
; soaked overnight |
1 |
lg |
Tomato chopped |
1 |
lg |
Onion chopped fine |
1 |
sm |
Onion sliced into rings |
1 |
ts |
Garlic grated |
1 |
ts |
Ginger grated |
3 |
|
Green chillies chopped |
1 |
tb |
Coriander chopped |
1/2 |
ts |
Cumin & mustard seeds |
1/2 |
ts |
Dhania; (coriander seed) |
|
|
; powder |
1 |
ts |
Red chilli powder |
1/2 |
ts |
Garam masala |
1/4 |
ts |
Turmeric powder |
1/4 |
ts |
Cinnamon clove powder |
3 |
|
Pinches asafoetida; (3 to 4) |
2 |
tb |
Tamarind extract |
2 |
tb |
Oil |
1 |
tb |
Ghee |
INSTRUCTIONS
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.
Making time: 45 minutes
Makes: 3 servings
Shelflife: Best fresh
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