KWALITY CHANA

 

INGREDIENTS FOR SOAKING

Kabuli chana

3 cups

Ginger

1"

Cardamom (illaichi moti)

1

Soda-bi-Carb

1 tsp.

Laung

2

Small cardamom (illaichi)

2

Tej Patta

1

Dalchini

1

Salt

1 tsp

Javitri

1

INGREDIENTS FOR MASALA

Amchur

2 tsp.

Black salt

1 tsp.

Black pepper

tsp.

Bhuna jeera

1 tsp.

Red Chilly Powder

1 tsp

Anaar Dana (powder)

1 tsp

Garam Masala Powder

1 tsp

Chat Masala

1 tsp

VEGETABLES

Boiled potato and tomato

2 each

Lemon

1

Ginger

1

Chopped Coriander Leaves

A few

Green chilly

3

Ghee

1 cup

METHOD

Soak ingredients (No.1) overnight in about 10 cups of water with chana in a pan. Then boil as it is without covering it. When chana gets boiled strain it through a strainer. Keep this water separately. Take out and throw away the sabut masala. Take an iron kadahi. Put a glass upside down in the center of the kadahi. Then put the chana around the glass. In a separate plate mix all the masala and spread half of the masala on chana. Cut potatoes, tomatoes, green chillies and ginger into long pieces and put them on chana. Take out the glass from the center and put the water (used for soaking, which should be about 1 cup). Put this water all over the chana with the help of a spoon. Now put rest of the masala and then warm the ghee. Put it on the chana and mix it well. Switch off the gas and put lemon juice. Transfer to a bowl and garnish with coriander leaves. Serve hot.

Serves: 5-6 adults

 

LIST OF VEGETABLES

 

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