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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.
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