• 1 cup kabuli chana
• 1 tomato, chopped
• 1 onion, chopped finely
• 1 onion, sliced into rings
• 1 tsp garlic, grated
• 1 tsp ginger, grated
• 3 green chillies, chopped
• 1 tbsp coriander, chopped
• ½ tsp dhania powder
• 1 tsp red chilli powder
• ½ tspeach cumin & mustard seeds
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ¼ tsp cinnamon clove powder
• 3 to 4 pinches asafoetida
• 2 tbsp tamarind extract
• 2 tbsp oil
• 1 tbsp ghee

Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter.

Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.

Add all dry masala, except clove-cinnamon powder.

Stir well, add tomatoes, cook till oil separates.

Drain chana, add to pan, stir well. Add tamarind.

Mix. Cook till fairly dry. Keep aside.

In a small pan, heat ghee, add clove-cinnamon powder, chillies.

Allow to pop a bit, add to chana. Stir gently till well mixed.

Garnish with chopped coriander and onion rings.
Serve hot.

by Pak101.com (few years ago!) / 1756 views