Sindhi chana

By on December 19, 2011

 Sindhi chana

Ingredients:

  • salt (namak) to taste
  • 1 tsp dhania (coriander seed powder)
  • 1 tsp garlic (lasan) crushed
  • 2-3 pinch asafoetida (hing)
  • 4 onion (pyaj)
  • 1/2 tsp turmeric (haldi) powder
  • 10 peppercorns
  • 1 tsp ginger (adrak) grated
  • 3 tomato (tamatar) grated
  • 2 cup kabuli channa
  • 2 bay leaves
  • 7 clove (lavang)
  • 2 tbsp oil (tel)
  • 1 tblsp coriander finely chopped
  • 2 black cardamom
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper (kali mirch) powder
  • 1 tsp amchur (dried mango (aam) powder (amchoor))
  • 1 tsp cumin seed (jeera)


Method:

  • Wash and soak chickpeas in plenty of water overnight.
  • Drain mix in fresh water about 4 -5 cups and transfer to pressure cooker.
  • Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 onion sliced.
  • Pressure cook till channa is soft
  • Cool, drain, keep aside. Separate channa, whole spices and water separately.
  • Meanwhile, puree 2 onions and cut 1 finely.
  • If desired, mix in spices while pureeing onions.
  • Heat oil in big size heavy saucepan.
  • Add asafoetida, ginger, garlic, cut onion, stir fry till onions are light brown.
  • Add pureed onions, tomato puree, all masala powders and stir fry for 5-7 minutes.
  • Add drained water.
  • Boil for 7-8 minutes.
  • Add peas, salt, stir and stir fry till gravy is thick.
  • Garnish with cut coriander, sliced onions and wedges of lemon
  • Serve hot