IMAGERY:
INGREDIENTS:
Chana - 1 cup
Finely chopped big Onion - 1
Red Chilli Powder - 1.5 tsp
Coriander powder - 3/4 tsp
Garam masala (or) Chana Masala powder - 1 tsp
Finely chopped Coriander leaves - to garnish
Water
Lemon extract - from 1/2 lemon
Salt - as required
To Saute and grind:
Oil - 2 tsp
Roughly chopped Big Tomatoes - 3
Roughly chopped Big Onion - 1
Ginger garlic Paste - 1 tsp
Fennel Seeds - 1 tsp
Pepper - 1/2 tsp
To Temper:
Oil - 1.5 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Cinnamon - 1/2 inch piece
Cloves - 2
PREPARATION:
- Soak chana over night at least for 8 hours. Pressure cook the chana for five whistles. Chana should be soft so that it takes up the masal flavor.
- Heat oil in a wok and add the onion and tomatoes followed by ginger garlic paste.Saute till the raw smell leaves and the tomatoes become mushy.
- Allow it to cool and then add fenel seeds and pepper.Grind this into smooth paste and keep it aside.
- Now, heat little oil in a pressure cooker and add cinnamon and cloves. Add finely chopped onion and saute well till it become transparent. Then add the ground paste to it.
- Add the spice powders , salt and mix well. Once the raw smell leaves add the chana along with the cooked water and pressure cook for 1 whistle in medium flame.
- Once done, open and adjust the consistency if in need by adding water and boiling it for fine minutes. Garnish with coriander leaves, lemon extract and switch off.
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