Pindi chana masala recipe

                                                                   KALA CHANA MASALA RECIPE / PINDI CHANA MASALA RECIPE

INGREDIENTS

• Black chick peas / kala chana – 250 gms
• Onion – 1 big roughly chopped
• Tomato – 1 roughly chopped
• Ginger garlic paste – 1 tsp
• Asafoetida – ¼ tsp
• Oil – 1 tbsp
• Red chilli pwdr – 1 tsp
• Coriander pwdr – 11/2 tsp
• Turmeric pwdr – ½ tsp
• Garma masala pwdr -3/4 tsp
• Ginger julienne for garnish.
• Salt as per taste
• Chaat masala
• finely chopped coriander leaves

PREPARATION

Wash and soak the kala chana for overnight.

Pressure cook it with little salt for 5-6 whistles till it becomes soft.How to cook kabuli chana without baking soda

Make a fine paste of onion + tomato + ginger & garlic paste.

METHOD

Heat oil in a pan .

Add the onion paste and fry it till oil separates.

Add ginger garlic paste and fry till raw smell leaves .

Now add all the 4 masala pwdr + asafoetida +salt.

Fry till raw smell leaves.

Add the cooked chana and mix well .

Add little water as per the consistency you want.

Cover and cook for 5 – 7  mins.

Sprinkle little chaat masala.

Garnish with ginger julienne ,onion roundels, lemon ,coriander leaves and slit green chilli.

NOTE

1. You can also use white kabuli chana but while pressure cooking it add 1 or 2 tea bags with.For more darker shade you can even soak chana with the tea bags.
2. Instead of the masala pwdrs you can use ready made chana masala pwdr.
3. Anardana seeds can also be added.
4. You can also add amchur pwdr I have not used as I have used tomatoes.
5. If you want more masala /gravy you can increase the number of onion and tomatoes.
6. For making thin gravy you can add roasted and grinded coconut powder OR take 2-3 tbsp of the cooked chana and grind it with water and add the paste to the gravy.
7. It thickens as it cools.

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