MASALA CHANA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the chick peas in a bowl of water overnight.
- Drain the chickpeas and place in a large pan with water. Bring to the boil and boil vigorously for 10 minutes.
- Lower the heat, cover the pan and simmer until the chickpeas are soft.
- Skim off any scum that has risen to the surface of the liquid .
- Break up the tamarind and soak in the boiling water for about 10 -15 minutes. Discard any stones and fiber left behind in the strainer.
- Heat the oil in a large heavy pan and fry the cumin seeds until they splutter , then add the onion, ginger, garlic and chilli and fry for 3- 5 minutes.
- Stir in the cumin and coriander, with the garam masala ,turmeric and salt and fry for few minutes. Add the chopped tomatoes. Bring to the boil and then simmer for 5 minutes.
- Add in the drained chickpeas with the tomato mixture and tamarind pulp.
- Cover and simmer gently for about 10-15 minutes. Garnish with the chopped chilies and onion before serving.
INGREDIENTS
- 200 grams chickpeas
- 600 grams tomatoes, peeled and finely chopped
- 100 grams tamarind stick
- ½ teaspoon cumin seeds
- 1 onion, finely chopped
- 100 ml boiling water
- 2 tablespoon Cooking oil
- 2 garlic cloves, crushed
- 1 inch piece fresh root ginger, grated
- 1 fresh green chilli, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon garam masala
- Salt to taste
- Chopped Fresh chillies and chopped onion, to garnish
7 comments for “Masala Chana”
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