Chana Masala

Are you missing Chana Masala from Haldiram's? Try this recipe....it is spicy, tangy, and full of flavor. Not as spicy as Haldiram but good enough to keep you happy :)

Serves 5-6

Ingredients

2 cups chickpeas (kabuli Chana
1 and 1/2 cup water

baking soda - a pinch

1/2 tsp cumin seeds

Asafoetida (heeng) - a pinch

1 green chilli chopped

2 medium sized onions chopped

1 inch ginger
3 cloves garlic
2 medium sized tomato chopped
1 tbsp anardana powder

1 tbsp chana masala (Everest brand)
1 and 1/2 tbsp coriander powder (preferrably fresh ground)

1 tsp red chilli powder
1 tbsp tamarind juice

Salt to taste

3 tbsp oil or butter

Directions:

Soak the chickpeas overnight. Boil in a pressure cooker with baking soda, salt, and water for not more than 5 minutes, about 3-4 whistles. Boil tomato, onion, garlic, and ginger in 1 cup of water for 5 minutes, then grind it in a blender to make a puree. Mix coriander powder, chana masala, red chilli powder, and anardana powder together in 4 tbsp of water to make a paste. Heat oil, add cumin seeds, green chilli, and wait till the seeds splutter. Then add the paste, and stir on low flame for few seconds. Add the puree and keep stirring on medium flame until it leaves oil. Add chickpeas and water that is in the pressure cooker and leave it to boil for 4-5 minutes. Add tamarind juice, then turn off the heat. Serve with bhatura, paratha, roti, or rice.