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| rajan |
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Joined: 06 Dec 2006
Posts: 183
Location: india
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Ingredients:
1/4 tsp cinnamon (dalchini) clove (lavang) powder
1 tblsp coriander cut
1 tblsp ghee
1 tsp ginger (adrak) grated
2 tblsp oil
1 cup kabuli chana (white chick peas (matar)) soaked overnight
1 big size tomato (tamatar) cut
1 tsp red chilli (lal mirch) powder
1/2 tsp garam masala
1/2 tsp each cumin & mustard seeds (raai)
1/2 tsp coriander seed powder
3-4 pinch asafoetida
1/4 tsp turmeric (haldi) powder
1 small onion (pyaj) cut into rings
2 tblsp tamarind (imli) extract
1 big size onion (pyaj) cut fine
1 tsp garlic (lasan) grated
3 green chillies chopped
How to make pindi chana:
Pressurestir fry the chana till soft.
(approx.
4-5 whistles) heat up oil in a heavy pot mix in seeds, allow to splutter.
Mix in asafoetida, ginger, garlic, cut onions, fry till lightly browned.
Mix in all dry masala, except clove-cinnamon powder.
Stir well, mix in tomatoes, stir fry till oil separates.
Remove chana, mix in to pan, stir well.
Mix in tamarind.
Mix.
Stir fry till fairly dry.
Keep aside.
In a small pan, heat up ghee, mix in clove-cinnamon powder, chillies.
Allow to pop a bit, mix in to chana.
Stir gently till well mixed.
Decorate with cut coriander and onion rings.
Serve hot with naan.
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