Khazana of Indian Recipes

60
Chick peas (kabuli chana) 1 '/> cups
Salt as per taste
Tea leaves 2 tspns
Dried Indian gooseberry (amla) 3-4
Onions 3 large sized
Ginger 2 one inch pieces
Garlic 8-10 cloves
Green chillies 2
INGREDIENTS
METHOD OF PREPARATION:
Tomatoes 4 medium sized
Coriander leaves Vi cup
Oil 4 tblspns
Cumin seeds 2 tblspns
- Coriander powder 3 tspns
Red chilli powder 1 tspn
Pomegranate seeds (anardana)
powder (coarse) 1 tblspn
X Soak the chana overnight in water. Boil in the same water with salt, dried amla
and tea leaves (tied in a piece of muslin cloth) till tender. Remove amla and tea
leaves.
12- Peel and chop the onions. Peel ginger and garlic. Wash green chillies and make a
paste of ginger, garlic and green chillies. Wash and chop the tomatoes and
coriander leaves. Dry roast cumin seeds, cool and grind to a powder.
3 Heat oil in a pan, add chopped onions and saute till brown. Add ginger-garlicgreen
chilli paste and saute for sometime.
Add coriander powder, ground roasted cumin seeds, red chilli, turmeric and anardana
powders and cook till oil separates.
£5 Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt
if required. Cook till the chanas are well mixed with the gravy.