It is a North Indian famous dish.It can be served hot with bathura or puri.
- White Kabuli Channa - 1cup
- Onions - 3 big
- Tomatoes - 2 big
- Ginger - a small piece
- Garlic - 5pods
- Tamarind - small lemon sized
- Jaggery - 1tbsp
- Vanaspati or Ghee - 3 tbsp
- Green chillies - 2
- Chilly powder -2tsp
- Cardamom - 3
- Cloves - few pieces
- Cinnamon - 1 inch piece
- Fried chillies
- Coriander leaves
- Soak Channa for 10hours with little soda bicarbonate.
- Pressure cook with enough water for 20 minutes and keep a side.
- Grind onion, ginger, garlic, cardamom, clove and cinnamon.
- Blanch tomatoes in hot water,remove skin and grind it.
- Now heat ghee in a frying pan add cumin seeds, when it splutters fry the grind ed masala paste in medium flame till ghee separates from it.
- Add the tomato pure and keep stiring constantly till the moisture is completely absorbed.
- Now add salt, chilly powder, tamarind extract, jaggery and boiled Channa with the water.
- Boil till the gravy is thick enough to serve.
- Remove from fire and garnish with fried chillies and coriander leaves.
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