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2 cups - Kabuli channa (white chickpeas)
4 - onions
1 tsp - ginger grated
1 tsp - garlic crushed
3 - tomatoes grated
1 tbsp - coriander finely chopped
1/2 tsp - turmeric powder
1 tsp - dhania (coriander seed powder)
1/2 tsp - black pepper powder
1/2 tsp - garam masala powder
1 tsp - amchur (dried mango powder)
2-3 pinches - asafoetida
salt to taste
2 - cardamoms black
7 - cloves
2 - bay leaves
10 - peppercorns
1 tsp - cumin seeds
2 tbsp - oil
How to Make Sindhi Channa
Wash and soak chickpeas in plenty of water overnight.
Drain and add fresh water (4 cups) and transfer to pressure cooker.
Add cardamoms, bay leaves, peppercorns, cloves, salt and 1 chopped onion.
Pressure cook till channa is soft (approximately 7-8 whistles).
Cool, drain and keep aside, channa, whole spices and water separately.
Meanwhile, puree 2 onions, chop 1 fine.
If desired, add spices while pureeing onions or discard, since their flavour is in channa water.
Heat oil in large heavy saucepan.
Add asafoetida, ginger, garlic, chopped onion, stir-fry till onions are light brown.
Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
Add drained water.
Boil for 7-8 minutes.
Add peas, salt, stir and cook till gravy is thick.
Garnish with chopped coriander.
Serve hot with parathas, roti, or bread.
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