PINDI CHANA

Ingredients :1 cup kabuli chana /1 tomato, chopped /1 onion, chopped finely/1 onion, sliced into rings/1 tsp garlic, grated/1 tsp ginger, grated/3 green chillies, chopped/1 tbsp coriander, chopped/
½ tsp dhania powder/1 tsp red chilli powder/½ tspeach cumin & mustard seeds/½ tsp garam masala/
¼ tsp turmeric powder/¼ tsp cinnamon clove powder/3 to 4 pinches asafoetida/2 tbsp tamarind extract/
2 tbsp oil/1 tbsp ghee.

METHOD:
Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter.
Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
Add all dry masala, except clove-cinnamon powder.
Stir well, add tomatoes, cook till oil separates.
Drain chana, add to pan, stir well. Add tamarind.
Mix. Cook till fairly dry. Keep aside.
In a small pan, heat ghee, add clove-cinnamon powder, chillies.
Allow to pop a bit, add to chana. Stir gently till well mixed.
Garnish with chopped coriander and onion rings.
Serve hot.