Pindi Chana

Ingredients:

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

Method:

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.