Indian Cooking Recipe: Pindi Chana
The following are the instructions on how to cook delicious Indian food: Pindi Chana
Ingredients:
a. cup Kabuli chana (white chick peas) soaked overnight
b. large tomato chopped
c. large onion chopped fine
d. small onion sliced into rings
e. tsp. garlic grated
2. 1 tsp. ginger grated
a. green chilies chopped
3. 1 tbsp. coriander chopped
4. 1/2 tsp.each cumin & mustard seeds
5. 1/2 tsp. dhania (coriander seed) powder
6. 1 tsp. red chili powder
7. 1/2 tsp. garam masala
8. 1/4 tsp. turmeric powder
9. 1/4 tsp. cinnamon clove powder
10. 3-4 pinches asafetida
a. tbsp. tamarind extract
b. tbsp. oil
11. 1 tbsp. ghee
Method of Preparation:
Pressurecook the chana till soft. (Approx. 4-5 whistles). Heat oil in a heavy saucepan add seeds, allow spluttering. Add asafetida, ginger, garlic, chopped onions, fry till lightly browned. Add all dry masala, except clove-cinnamon powder.
Stir well, add tomatoes, and 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, chilies. 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
