Ingredients

• 1 cup - kabuli channa (white chickpeas), soaked overnight.
• 1 large tomato (chopped).
• 1 large onion (finely chopped).
• 1 small onion (sliced into rings).
• 1 tsp - garlic (grated).
• 1 tsp - ginger (grated).
• 3 green chillies (chopped).
• 1 tbsp - fresh coriander (chopped).
• 1/2 tsp - cumin seeds.
• 1/2 tsp - mustard seeds.
• 1/2 tsp - coriander (dhania) powder.
• 1 tsp - red chilli powder.
• 1/2 tsp - garam masala.
• 1/4 tsp - turmeric powder.
• 1/4 tsp - cinnamon-clove powder.
• 3 to 4 pinches of asafoetida.
• 2 tbsp - tamarind extract.
• 2 tbsp - oil.
• 1 tbsp - ghee.

How to Make Plain Pindi Channa

• Pressure cook the channa till soft (approx. 4-5 whistles).
• Heat oil in a heavy saucepan, add mustard and cumin seeds, allow to splutter.
• Add asafoetida, ginger, garlic, chopped onions, and fry till lightly browned.
• Add all the dry masalas, except clove-cinnamon powder, and stir well.
• Add the tomatoes, cook till oil separates.
• Drain channa, add to pan and stir well. Add tamarind.
• Mix. Cook till fairly dry. Keep aside.
• In a small pan, heat ghee, add clove-cinnamon powder, chillies.
• Stir for a minute or so and add to the channa. Stir gently till well incorporated.
• Garnish with chopped coriander and onion rings.
• Serve hot with naan or other rotis.