-
1/2 tsp.each cumin & mustard seeds
-
1/2 tsp. dhania (coriander seed) powder
-
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 (hing)
-
2 tbsp. tamarind extract
-
2 tbsp. oil
-
1 tbsp. ghee
Method
-
Pressure cook the chana till soft. (Around 10 mins.)
-
Heat oil in a heavy saucepan add cumin & mustard seeds
-
And then allow to splutter.
-
Add asafoetida, ginger, garlic, chopped onions, fry till lightly brown.
-
Add all dry masala, except clove-cinnamon powder.
-
Stir well, add tomatoes, and 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 Puri or Naan.
|
Ingredients
