1 cup Channa;
2 Onions (minced Finely);
2 Big Tomatoes (Chopped finely);
1? pc Ginger (grated);
? tspn Jeera seeds;
? tspn Garam Masala Powder;
1 tspn Chillie Powder or to your. taste;
1/4 tspn Turmeric Pwd;
Salt to taste;
Oil for Frying 4 ? 6 Tbspns;
1 Tbspn Brown Sugar or Jaggery;
Tamarind as big as a lime.
Green Chillies Slit in two;
Chopped Corriander leaves.
Wash & soak the Channa overnight.
Pressure-cook the Channa with salt for 15 mins. In the Pressure Cooker. Grind a handful of the boiled Channa with the Ginger, Turmeric Pwd, Jeera Seeds, Chillie Powder, Garam Masala to a fine paste & keep aside. Place
a Kadai on the flame, add oil & fry the Chopped Onions till golden brown, remove half of the fried onions & keep aside, now add the ground masala & continue to fry on slow fire till oil comes to the surface, add the tomatoes & mix well ? Add the Tamarind extract, add the remaining boiled Channa mix well, Check for Salt.
Grind the fried onions which were taken & kept ? to a fine paste & add to the Channa Masala, wash the mixie with a little water & add that water too -mix well & cook till semi solid.
Remove from heat & Garnish with the Items kept for Garnishing ? Serve hot with Batura or Puri?s etc.
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