MASALA CHANA

Serves :

Preparation Time :

20 minutes

Cooking Time :

2 hours 20 minutes

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

Posted Saturday, February 11, 2023 at 7:03:49 AM

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