| 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”