- ▼ 2009 (31)
This recipe is my mothers, and everyone loves it, its simple to make. I found this recipe in one of her old books and quickly wrote it down.
1 cup kabuli channa (Soaked in 3 to 4 cups of water for 10 - 12 hours), canned chickpeas can be used
1 tea bag or put 1 tbsp tea in a cheese cloth and tie it tightly
1.5 tsp fennel seeds/saunf
1.5 cups onion sliced
1/2 tsp black salt
1 tsp cumin seeds/jeera
1 tsp kalongi/onion seeds powdered
1 inch ginger, sliced
1 tsp garlic paste(optional)
2 tbsp thick tamarind juice (adjust to taste)
1 tsp ghee/oil
fresh coriander leaves for garnish
- Drain the soaked channa.
- Pressure cook it along with the tea bag, fennel seeds, black salt and 1/2 cup of sliced onions.
- After 4 to 5 whistles or till cooked well, drain the channas and reserve the water. Discard the tea bag.
- Heat the ghee, add the kalongi and cumin seeds.
- Once they splutter add the sliced onions, ginger and garlic. Cook till the onions are transparent.
- Add the drained channa and cook for 2 minutes.
- Add the tamarind paste and 1/2 cup of the channa water.
- Mix well.
- Cover and simmer for 10 minutes. The water would have dried up by now.
- Garnish with coriander leaves and serve with Baturas.
I am sending this to Think Spice: Kalonji hosted by Dee of Ammalu’s Kitchen, started by Sunita.