Cooking with Lounge | Tangy ‘chana’ Punjabi style

Cooking with Lounge | Tangy ‘chana’ Punjabi style
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First Published: Mon, Oct 12 2009. 02 14 AM IST

Updated: Mon, Oct 12 2009. 02 17 PM IST
Pindi Chana
Ingredients
350g chickpeas (Kabuli chana)
1 teabag
15 ml oil
1 tsp carom seeds (ajwain)
2 tsp ginger-garlic paste
2 onions, chopped
2 green chillies, sliced
3 tbsp tomato puree
1 medium-sized tomato, cut into juliennes
1½ tsp coriander powder
2 tsp red chilli powder
100ml water
1 tsp packaged chana masala
1 tsp chaat masala
Coriander leaves, finely chopped
1 tsp ginger, finely chopped
Lemon wedge
Salt to taste
Method
Soak the chickpeas in water overnight and boil for 20 minutes with a teabag (for colour). Heat oil in a pan and add carom seeds to it. Add chopped onions and tomato juliennes, ginger-garlic paste and sauté for 5 minutes on slow fire. Add water, tomato puree, chana masala and chaat masala, coriander powder, red chilli powder and salt to the pan.
Add the remaining water, followed by the chickpeas. Add the chopped coriander and ginger and simmer till the water is absorbed.
Garnish with julienned onions and tomatoes and ginger, slit green chillies and a lemon wedge.
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First Published: Mon, Oct 12 2009. 02 14 AM IST