Ingredients:
600 gms Chana (chick peas)
2 Onions – sliced
2 Tomatoes – chopped
1/2 tbsp Red chilli powder
1/2 tbsp Amchoor
1/2 tbsp Cumin seeds
1/2 tbsp Ground anardana
1/2 tbsp Kasuri methi
50 gms Ginger juliennes
4 Bay leaves
1/4 tbsp Sodium bicarbonate
100 gms Ghee
1/2 tbsp Coriander powder
2 to 3 Cinnamon sticks
1/2 tsp Pepper powder
1 tbsp Garam masala
100 gms Tamarind
1 1/2 cup Water
1/2 tbsp Roasted cumin seeds
a few Coriander leaves
2 Green chillies
Salt to taste
Method:
1. Clean and wash the chana and soak it overnight. Add sodium bicarbonate to it.
2. Boil the chana in the same water along with a tsp of salt.
3. Heat ghee in a pan and fry the sliced onions till golden brown.
4. Add finely chopped tomatoes, red chilli powder, amchoor powder, cumin seeds, anardana, kasuri methi, ginger juliennes, bay leaves and fry well.
5. Add cinnamon sticks, garam masala and coriander powder, roasted cumin powder; stir well.
6. Add the water and cook for a while till a thick masala gravy is obtained.
7. Soak tamarind in 1 1/2 cup water and extract a thick pulp. Sieve the pulp and mix in the red chilli powder, salt and the pepper powder in it.
8. Add the thick masala gravy to the boiled chana, mix the tomato pulp and cook for 5 minutes.
9. Garnish with finely chopped green chillies, coriander leaves, onion rings and serve hot.
