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PINDI CHANA RECIPE
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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