Ingredients
1 cup kabuli chana (white chick peas)
1 large tomato chopped
1 large onion chopped fine
1 small onion sliced into rings
1 tsp. garlic grated
1 tsp. ginger grated
3 green chillies chopped
1 tbsp. coriander chopped
1/2 tsp.each cumin & mustard seeds
1/2 tsp. dhania (coriander seed) powder
Method
Pressurecook the chana till soft. (Approx. 4-5 whistles) Heat oil in a heavy saucepan add
seeds, allow to splutter.
Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, 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 naan or other rotis.
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