Recipe CookBook

Sindhi Channa

Cooking Time: 1 hour

Serves 7 bowl

Ingredients:

2 cups kabuli channa (white chickpeas)

4 onions

1 tsp. ginger grated

1 tsp. garlic crushed

3 tomatoes grated

1 tbsp. coriander finely chopped

1/2 tsp. turmeric powder

1 tsp. dhania (coriander seed powder)

1/2 tsp. black pepper powder

1/2 tsp. garam masala powder

1 tsp. amchur (dried mango powder)

2-3 pinches asafoetida

salt to taste

2 cardamoms black

7 cloves

2 bayleaves

10 peppercorns

1 tsp. /var/www/hin seeds

2 tbsp. oil

Method:

1-Wash and soak chickpeas in plenty of water overnight.

Drain add fresh water (4 -5 cups) and transfer to pressure cooker.

Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion.

Pressure cook till channa is soft (approx. 7-8 whistles).

Cool, drain, keep aside, channa, whole spices, water aside separately.

Meanwhile, puree 2 onions, chop 1 fine. If desired, add spices while pureeing onions.

Or discard, since their flavour is induced in channa water.

Heat oil in large heavy saucepan.

2-Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown.

Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.

Add drained water. Boil for 7-8 minutes.

Add peas, salt, stir and cook till gravy is thick.

Garnish with chopped coriander.

Serve hot with parathas, roti, or over bread.

Accompany with slices of lemon and chopped onions