Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chana, whole. (Bengal gram) | |
| As Required | Salt | to taste, add to boiing chana | |
| 1 | Teaspoon | Turmeric Powder | add to boiling chana |
| 2 | Tablespoon | Chilly Powder, Red | add to boiling chana |
| 3 | Tablespoon | Cooking Oil | For seasoning |
| 1 | Tablespoon | Mustard Seed (Sarson) | Fry for seasoning |
| 12 | Flakes/Cloves | Garlic (Lason, Losun) | Crushed, for seasoning fry. |
| 2 | Teaspoon | Garam-Masala | Add to cooked chana |
| 1 | Ball | Tamarind | Add to cooked chana |
| 1 | Ball | Jaggery | Add to cooked chana |
| 1 | Medium | Coconut (Narial) | Scraped |
Method
Soak Chana overnight.
Wash the Chana, boil with salt (you may add haldi and chilly powder as it helps to absorb the masala). The water should be sufficient to cook the Chana under pressure. Close the lid, and continue as per the instructions of the Pressure Cooker. When the steam comes out, put the "weight", and lower the flame, after the whistle has blown. Cook in the Pressure Cooker for ten minutes.
When the Chana has been cooked, prepare seasoning, with mustard and garlic, and brown it well, and put it into the cooked Chana. Add garam masala, jaggery and tamarind to taste and let it simmer till it dries.
Garnish the Chana with scraped coconut and blend.
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