Ingredients
Method:
Soak the channa over night. Tie all the spices in a piece of cloth as a knot as a sack. Drain and pressure cook with enough water and alson with salt and spice sack.
Grind onion, tomato, green chilli and ginger to a paste.
Heat butter in a kadai and fry the paste well till the raw smell goes and the water evaporates. Add the chilli powder and salt.
Remove the spice knot.
when the oil comes out add the channa to it. and let it boil.
Add the tamarind paste, tomato ketch up. Check for salt and spice.
Add the jaggery. turn off the stove. Mix the cream, sprinkle the garam masala. Garnish with coriander leaves.
- Channa - 1 cup
- Onion - 1 big
- Tomato - 2 big
- Green chilli - 2
- Ginger - 2"
- Clove - 3
- Cinnamon - 2"
- Cardamom - 2
- Butter - 1 tsp
- Cream or thick milk - 1/4 cup
- Chilli powder - 2 tb sp
- Tamarind paste - 1 tsp
- Tomato ketchup - 2 tbsp
- Jaggery - 2 tsp
- Garam masala powder - 1 tsp
- Coriander leaves - 3 tb sp
- Salt - to taste
Method:
Soak the channa over night. Tie all the spices in a piece of cloth as a knot as a sack. Drain and pressure cook with enough water and alson with salt and spice sack.
Grind onion, tomato, green chilli and ginger to a paste.
Heat butter in a kadai and fry the paste well till the raw smell goes and the water evaporates. Add the chilli powder and salt.
Remove the spice knot.
when the oil comes out add the channa to it. and let it boil.
Add the tamarind paste, tomato ketch up. Check for salt and spice.
Add the jaggery. turn off the stove. Mix the cream, sprinkle the garam masala. Garnish with coriander leaves.
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