Recipe for Channa Pindi (Chickpea Curry)
Ingredents: 250 gm chickpeas5 tea bags75 ml oil3 gm cardamom100 gm onions50 gm ginger garlic paste100 gm tomatoes20 gm crushed cumin powder20 gm coriander powder15 gm chilli powder50 gm channa masala05 gm garam masala10 gm coriander leaves10 ml lemon juice10 gm chaat masalasalt
Method:
Soak the chickpeas overnight and boil them with the tea bags. Chop the onions and the coriander leaves. Puree the tomatoes.Heat oil, add cardamoms, mix in the onions and saut?ntil golden.Add ginger and garlic. Saut?or about 2 minutes.Mix in the tomatoes and continuing saut?g. Add all the powders and the salt.Cook the mixture for another 5 minutes, stirring constantly.Add the chickpeas and boil, mashing a few grains with the spoon. Mix in the rest of the ingredients and simmer for 10 minutes.Serve garnished with coriander leaves, green chillies and tomatoes.
Recipe By: Kishore.D.Reddy (Indian)
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