Recipe for Pindi Channa
Ingredients
- 1 cup kabuli chana (white chick peas)
- 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) powde
- 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
Cooking Directions
Pressure cook 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.
by Pak101.com (few years ago!) / 1014 views