|
SINDHI CHANNA RECIPE
Ingredients:
salt (namak) to taste
1 tsp dhania (coriander seed powder)
1 tsp garlic (lasan) crushed
2-3 pinch asafoetida (hing)
4 onion (pyaj)
1/2 tsp turmeric (haldi) powder
10 peppercorns
1 tsp ginger (adrak) grated
3 tomato (tamatar) grated
2 cup kabuli channa
2 bay leaves
7 clove (lavang)
2 tbsp oil (tel)
1 tblsp coriander finely chopped
2 black cardamom
1/2 tsp garam masala powder
1/2 tsp black pepper (kali mirch) powder
1 tsp amchur (dried mango (aam) powder (amchoor))
1 tsp cumin seed (jeera)
How to make sindhi channa:
- Wash and soak chickpeas in plenty of water overnight.
- Drain mix in fresh water about 4 -5 cups and transfer to pressure cooker.
- Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 onion sliced.
- Pressure cook till channa is soft
- Cool, drain, keep aside. Separate channa, whole spices and water separately.
- Meanwhile, puree 2 onions and cut 1 finely.
- If desired, mix in spices while pureeing onions.
- Heat oil in big size heavy saucepan.
- Add asafoetida, ginger, garlic, cut onion, stir fry till onions are light brown.
- Add pureed onions, tomato puree, all masala powders and stir fry for 5-7 minutes.
- Add drained water.
- Boil for 7-8 minutes.
- Add peas, salt, stir and stir fry till gravy is thick.
- Garnish with cut coriander, sliced onions and wedges of lemon
- Serve hot
|
| Indian Food Recipes | | Vegetables Fruit Recipes Lentil Recipes Others
Regional
|
|
