Pindi Chana

1 servings

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Pindi Chana Ingredients

1 c Kabuli chana; (white chick	1/2 ts Dhania; (coriander seed)
; soaked overnight	; powder
1 lg Tomato chopped	1 ts Red chilli powder
1 lg Onion chopped fine	1/2 ts Garam masala
1 sm Onion sliced into rings	1/4 ts Turmeric powder
1 ts Garlic grated	1/4 ts Cinnamon clove powder
1 ts Ginger grated	3 Pinches asafoetida; (3 to 4)
3 Green chillies chopped	2 tb Tamarind extract
1 tb Coriander chopped	2 tb Oil
1/2 ts Cumin & mustard seeds	1 tb Ghee

Instructions for Pindi Chana

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.

Main Ingredient: Cuisine: Uncategorized