Hello friends! My today's recipe is again a simple one without use of onion, garlic or tomato. Our daily food normally doesn't consist of onion or garlic. Feel free to add them if you so desire. Lets cook chana masala now.
Chick peas (soaked overnight) – 2 cups
Potatoes (medium sized) – 2 .
Gram flour – 1 tbsp
Chilli powder – 1/2 tspn.
Turmeric powder – 1/4 tspn.
Coriander and cumin powder – 1/2 tspn.
Tamarind – 1 small piece.
Asafoetida – pinch
Green chillies - 3 – 4 .
Ginger – 1/2″ piece
Oil – 2 tbsp.
Coriander leaves (finely chopped) – 1/4 bunch
Salt - to taste
Soak the chick peas in water overnight in sufficient water as the chick peas grow in size after soaking them.
Make a small bag of loose tea powder or tea bag.
Pressure cook the chick peas and the chopped potatoes with the bag of tea powder and some salt. Cook to 2-3 whistles or till the chick peas become tender. Keep the cooked chick peas aside and retain the water in which it is cooked. Remove tea bag from chana.
Take a pan, add oil to it and place it on a slow flame. Then add asafoetida, keep on stirring it while adding gram flour. Stir it till it changes color to become light brown. Then add chillies, ginger, red chilli powder, turmeric powder, coriander and jeera powder.
Squash the tamarind soaked in water with your fingers so that the pulp gets dissolved in water. Strain this mixture and pour it in the above pan.
Now add the cooked chana with the retained water to the pan. Add little salt and mix it well. If required add a cup of water to it. Adjust the seasonings if required.
Let this mixture simmer for 15-20 minutes till the gravy becomes thick.
Garnish with fresh chopped coriander leaves and ginger strips and serve hot.
Chana can be served with Poori, chapatti or rice.
Over to you for your views.