CHANA PINDI (sanjeevkapoor.com, n.d.)
Ingredients
- Chickpeas (kabuli chana) soaked overnight-1 1/2 cups
- Dried pomegrante seeds-1 tablespoon
- Tea bags - 2
- Salt to taste
- Coriander seeds - 2 teaspoons
- Turmeric powder - 1/2 teaspoon
- Red chilli powder - 1 and 1/2 teaspoons
- Dry mango powder (amchur) - 1/2 teaspoon
- Ghee - 4 tablespoons
- Cumin seeds- 1 and 1/2 teaspoon
- Onions chopped -2 medium
- Ginger paste -1 tablespoon
- Garlic paste- 1 tablespoon
- Cumin powder- 2 tablespoons
- Coriander powder - 2 tablespoons
- Tomatoes quartered - 2 medium
- Green chillies slit -4-6
- Garam masala powder - 1 teaspoon
Preparation
- Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.
- Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder, amchur and powder. This is the chana masala. Heat three tablespoons ghee in a iron kadai.
- Add one teaspoon cumin seeds and sauté till it changes colour. Add onions and sauté till golden.
- Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.
- Add boiled chana, salt and some cooking liquour and mix. Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss.
- Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add to the chana along with chole masala and garam masala.
- Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.