Are you a foodie? Then you must try Pindi Chhole.
• 1 cup kabuli chana
• 1 onion, sliced into rings
• 1 tomato, chopped
• 1 onion, chopped finely
• 1 tsp garlic, grated
• 1 tbsp coriander, chopped
• 1 tsp ginger, grated
• ½ tspeach cumin & mustard seeds
• 3 green chillies, chopped
• ½ tsp dhania powder
• 2 tbsp tamarind extract
• 1 tsp red chilli powder
• 2 tbsp oil
• ½ tsp garam masala
• 1 tbsp ghee
• ¼ tsp turmeric powder
• ¼ tsp cinnamon clove powder
• 3 to 4 pinches asafetida
Take a pressure cooker and cook chana in it till they become soft. Keep aside.
Take a heavy based saucepan and heat oil in it. Put seeds in the pan and cook till they splutter.
Now add garlic, asafoetida, ginger and chopped onions and fry till onions turn light brown.
Except clove-cinnamon powder add all the other dry masala. Stir-fry for a minute.
Now add tomatoes to it and stir-fry till oil separates. Drain water from the chanas and add them to the pan. Mix well.
Now, add tamarind and cook till they dry. Keep it aside.
Take a small pan and heat ghee in it. When the ghee is hot add clove-cinnamon powder and chillies. Stir-fry for a minute or till the ingredients pop a bit.
Now add chana to it and mix it well.
Pindi Chana is ready to be served. Garnish with onion rings and chopped coriander before serving.