Pindi Chana

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 3
• 1 cup kabuli channa, soaked overnight ( chickpeas)
• 1 large tomato, chopped
• 1 large onion, finely chopped
• 1 small onion, sliced into rings (for garnishing)
• cilantro, chopped (for garnishing)
• 1 teaspoon garlic, finely chopped
• 1 teaspoon ginger, finely chopped
• 3 green chilies, chopped
• 1 tablespoon coriander leaves, chopped
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 3 -4 pinches asafetida powder (hing)
• 2 tablespoons tamarind extract
• 2 tablespoons oil
• 1 tablespoon ghee

Recipe

• 1 pressure cook the chickpeas till soft (about 4-5 whistles).
• 2 heat oil in a large and heavy bottomed saucepan.
• 3 add cumin seeds and mustard seeds.
• 4 allow to crackle and splutter.
• 5 add ginger, garlic, chopped onions and asafoetida.
• 6 fry till onions are lightly browned.
• 7 add all dry masala, except cinnamon and clove (powdered).
• 8 stir well, add tomatoes and cook till oil separates.
• 9 drain chickpeas, add to the skillet and stir in well.
• 10 add tamarind extract.
• 11 mix and cook till fairly dry.
• 12 keep aside.
• 13 in a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
• 14 allow to pop a bit, then add to the skillet containing the chickpeas.
• 15 stir gently till well mixed.
• 16 garnish with cilantro and onion rings.
• 17 serve hot with naan or rotis.
• 18 notes: if you love mushrooms as much as i do, then, you have my permission to add them to the skillet after step number 4!