INGREDIENTS:
chick peas - 2 cups
onions - 3
amchur - 1 tsp(or tamarind water 1 cup-thick)
garlic - 2 cloves, minced
tomato - 1
green chillies - 3
ginger - 1/2 inch, chopped
oil - 2 tsp.
chana masala/garam masala - 2 tsp.
mint(pudhina) leaves - 10 leaves
DIRECTIONS:
Soak chick peas overnight. Next day, boil in pressure cooker with a little salt upto 2-3 whistles.
Cut onions and tomatoes into rings. Keep some onion rings aside for garnishing.
Heat oil in a pan and sautee the onions in it. When it turns golden brown, add tomatoes, green chillies and ginger to it and mix well. Add the amchur powder/tamarind water, salt (acc. to your taste).
Add the chick peas to the above(use the water in which you boiled the chick peas, don’t throw it. Let the gravy boil. Add chana masala and mix well. After 5 mins, the dish is done.
Garnish with onion rings and mint leaves
Filed under: Indian Recipes |
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