Channa Sholey
Ingredients
- 150 gmswhite channa (chickpeas)
- 1 1/4 tspginger, garlic and chilli paste
- 3/4 tspjeera (cumin)
- 3/4 tbspcoriander powder
- 1/2 tspchilli powder
- 1/4 tspturmeric powder
- 1/4 tsppepper powder
- 1/4 tspgaram masala powder
- 1 big or 2 smallonions, finely chopped
- 2 smalltomatoes, scraped
- to tastejaggery
- a littletamarind pulp
- to tastesalt
- to garnishchopped coriander leaves
- for fryingoil
Instructions
- Soak the channa overnight or from early morning.
- Cook the channa in a pressure cooker for at least 40 minutes — when well cooked it tastes better.
- Heat oil, bagar the jeera and fry till brown.
- Add the chopped onions and fry well till light brown.
- Add the ginger-garlic-chilli paste and fry well again.
- Add the scraped tomatoes and fry till the oil leaves the masala.
- Add all the powdered masalas (coriander, chilli, turmeric, pepper, garam masala) and fry very well.
- Add the cooked channa and a little water.
- Stir in the jaggery and a little tamarind pulp — don't make it too sour.
- Simmer for 2 to 3 minutes. Don't let it get too thick and dry.
- Garnish with chopped coriander leaves.
Proportions given are approximate.