| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 250 |
g |
Kabuli channa |
| 20 |
g |
Powdered jaggery |
| 1 |
|
Lemon-sized ball of tamarind |
| 6 |
|
Green chillies; slitted |
| 1 |
tb |
Garam masala |
| 1 |
tb |
Roasted & ground cumin seeds |
| 1 |
tb |
Ground shajeera |
| 1 |
tb |
Chilli powder |
| 1/2 |
ts |
Ground cardamoms |
| 2 |
md |
Potatoes; boiled, peeled & cubed |
| 2 |
lg |
Onions; cut into thin rings |
| 1 |
bn |
Coriander leaves |
|
|
A few mint leaves; finely sliced |
| 2 |
|
Minced green chillies |
| 1 |
|
Lime; cut into wedges |
INSTRUCTIONS
Soak channas in water overnight. Next morning, boil them with a pinch of
soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in
ginger and onions and fry till the mixture turns limp and almond coloured.
Add tomatoes and spices and cook till the ghee starts separating. Mash with
a wooden spoon to a smooth paste then put in 1 cup water and jaggery and
channas. Mix well and bring to a boil, reduce heat and put in chillies and
potatoes and cook till the chillies are done. In the meantime soak tamarind
in 4 tablespoons water till soft, squeeze out the pulp and put into the
channas. Mix well and then cook until the gravy turns quite thick. Remove
from fire and serve hot garnished with onion rings, minced chillies,
coriander, mint and lime wedges.
Recipe by: Cooking the Punjabi Way -- by Aroona Reejhsinghani
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 06, 1998
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