Ingredients:
1 cup Channa;
2 Onions (minced Finely);
2 Big Tomatoes (Chopped finely);
1 pc Ginger (grated);
½ tspn Jeera seeds;
½ tspn Garam Masala Powder;
1 tspn Chillie Powder or to your. taste;
1/4 tspn Turmeric Pwd;
Salt to taste;
Oil for Frying 4 6 Tbspns;
1 Tbspn Brown Sugar or Jaggery;
Tamarind as big as a lime.
For Garnishing:
Sliced Onion
Rings;
Green Chillies Slit in two;
Lime Slices;
Tomatoe Slices;
Garam Masala;
Chopped Corriander leaves.
Method:
Wash & soak the Channa overnight.
Pressure-cook the Channa with salt for 15 mins. In the
Pressure Cooker.
Grind a handful of the boiled Channa with the Ginger,
Turmeric Pwd, Jeera
Seeds, Chillie Powder, Garam Masala to a fine paste
& keep aside. Place
a Kadai on the flame, add oil & fry the Chopped
Onions till golden brown,
remove half of the fried onions & keep aside, now
add the ground masala
& continue to fry on slow fire till oil comes to the
surface, add the tomatoes
& mix well Add the Tamarind extract, add the
remaining boiled Channa mix well, Check for Salt. Grind
the fried onions which were taken & kept to a
fine paste & add to the Channa Masala, wash the
mixie with a little water & add that water too -mix
well & cook till semi solid. Remove from heat &
Garnish with the Items kept for Garnishing Serve hot
with Batura or Puris etc.
***
For
Details about Ingredients , check your nearest Indian
Store
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