PINDI CHANNA

INGREDIENTS

(For Masala)
Anardana – 2.5 tbsp
Jeera -2tbsp
Black Cardamom -4
Cinnamon -5 pieces
Cloves – 10
Black Pepper – 15

(Rest of the ingredients)
Coriander Powder – 4 tbsp
Water
Kabuli Channa – 4 cups
Salt – To taste
Green chilli -6
Ginger – 15gms
Oil
Onion Rings – 100 gms
Lemon (cut into cubes) – 2

METHOD

1) Soak the channa for 7-8 hours in warm water . The quantity of water should be 3 times the quantity of channa.

2) Roast jeera, black cardamom, cinnamon,cloves,black pepper for 2-3 mins (till jeera changes it’s colour). Now add anardana to it and roast it for a few secs. It will immediately change it’s colour to black so don’t roast it for more than a min. Now grind these items together into a powder. You can also use garam masala powder instead of this.

3) Boil the soaked channa with salt for 18 mins (6-9 whistles).

4) Strain the channa and keep the water for making the curry.

5) Take a bowl and mix the channa with half of the powdered masala. Sprinkle the green chillies and ginger julliens.

6) Put some oil in a pan and heat it for few secs. Add salt, red pepper powder and coriander powder to it. Let it cook for a min. Now add channa and water. Cook it for 5 mins on high flame . Stir it properly. Then simmer it and let the channas absorb the gravy so that they become spicy. Cook it on low fire till the gravy becomes thick.

7) Garnish with onion rings, chopped tomato and lemon wedges. Serve hot with any accompaniment.