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12 December 2012,00:02 by
J.Sujatha

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MASALA CHANA

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
2 hours 20 minutes

Preparation Method :

  • Soak the chick peas in a bowl of water overnight.
  • Drain the chickpeas and place in a large pan with water. Bring to the boil and boil vigorously for 10 minutes.
  • Lower the heat, cover the pan and simmer until the chickpeas are soft.
  • Skim off any scum that has risen to the surface of the liquid .
  • Break up the tamarind and soak in the boiling water for about 10 -15 minutes. Discard any stones and fiber left behind in the strainer.
  • Heat the oil in a large heavy pan and fry the cumin seeds until they splutter , then add the onion, ginger, garlic and chilli and fry for 3- 5 minutes.
  • Stir in the cumin and coriander, with the garam masala ,turmeric and salt and fry for few minutes. Add the chopped tomatoes. Bring to the boil and then simmer for 5 minutes.
  • Add in the drained chickpeas with the tomato mixture and tamarind pulp.
  • Cover and simmer gently for about 10-15 minutes. Garnish with the chopped chilies and onion before serving.

INGREDIENTS

  • 200 grams chickpeas
  • 600 grams tomatoes, peeled and finely chopped
  • 100 grams tamarind stick
  • ½ teaspoon cumin seeds
  • 1 onion, finely chopped
  • 100 ml boiling water
  • 2 tablespoon Cooking oil
  • 2 garlic cloves, crushed
  • 1 inch piece fresh root ginger, grated
  • 1 fresh green chilli, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon garam masala
  • Salt to taste
  • Chopped Fresh chillies and chopped onion, to garnish

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