Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Tablespoon | Cooking Oil | |
| 1/2 | Teaspoon | Tamarind Pulp | 11 |
| 500 | Grams | Chana, whole (Kabuli Chana) | |
| 1 | Medium | Onion | Finely Chopped |
| 1 | Teaspoon | Garlic (Lason, Losun) | Minced |
| 1 | Teaspoon | Ginger (Adhrak) | Minced |
| 1 | Medium | Tomatoes | Chopped |
| 1 | Teaspoon | Jeera Powder | |
| 1 | Teaspoon | Coriander Powder | |
| 1 | Teaspoon | Chilly Powder, Red | |
| f1 | Teaspoon | Garam-Masala | |
| A | Few | Coriander Leaves (Kothmeer) |
Method
Put the tamarind pulp in some hot water.
Heat the oil and fry onions, add garlic and ginger and fry for 2 minutes.
Put the garam masala and cook for a minute.
Put tomatoes, and continue frying.
Put cumin, coriander and chili powders, and season with salt.
Fry for another 5 minutes. Add Kabuli Chana, previously boiled, and, cook for a few minutes.
Add ½ cup of water and the tamarind pulp and allow it to boil.
Garnish with coriander leaves.
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