November 18, 2013


Kabuli Chana - 1 cup
Onions - 3
Tomatoes - 3
Green chillies - 2
Ginger - small piece (grated)
Baking soda - 1/4 tsp
Lime juice - 1 tbsp
Salt to taste
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
 Coriander leaves


  • Wash and soak chana overnight. Boil chana with a pinch of soda till tender.  
  • Mash 1/3rd of cooked chana.
  • chop onions and tomatoes.
  • Heat oil in kadai, add chopped onion and fry till golden brown.
  • Add the spice powders except garam masala and stir well to mix.
  • Add  tomatoes and cook in low flame till nearly dry.
  • Add mashed chana and boiled one and cup of water. 
  • Cook in low flame, add garam masala and simmer for 10 - 15 minutes.
  • The gravy must be neither too watery nor thick.
  • Put the ginger, chillies, lime juice and 1 tbsp of chopped onion and salt in a small bowl and mix well.
  • Stir this onion mixture in the gravy and serve hot, garnished with coriander leaves.

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