Ingredients

• 1 cup - white chick peas soaked overnight.
• 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 and mustard seeds.
• 1/2 tsp - dhania powder.
• 1 tsp - red chilli powder.
• 1/2 tsp - garam masala.
• 1/4 tsp - turmeric powder.
• 1/4 tsp - cinnamon clove powder.
• 3-4 pinches - asafoetida.
• 2 tbsp - tamarind extract.
• 2 tbsp - oil.
• 1 tbsp - ghee.

How to Make Pindi Channa

• Pressure cook the channa till soft (approx. 4-5 whistles).
• Heat oil in a heavy saucepan and 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.