| Recipe Name:
Khatta Channa |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| White channas |
|
80 g(160 g soaked channa) |
| Ginger |
|
1" piece |
| Garlic |
|
4 cloves |
| Whole black pepper |
|
4 corns |
| Black cardamom |
|
2 |
| Bay leaf |
|
2 |
| Tea leaves |
|
1 tsp |
| Soda |
|
a pinch |
| Zeera, anardana, amchur |
|
1 tsp each |
| Salt |
|
1 tsp |
| Red chilli powder |
|
1/4 tsp |
| Garam Masala |
|
1/4 tsp |
| Tomato |
|
100 g |
| Onion |
|
60 g |
| Fat |
|
2 tbsp |
| Coriander leaves |
|
a few |
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Method: |
- Pick, wash and soak channas overnight.
- Boil the channas in the same water with a pinch of soda and the following spices tied in a muslin bag (whole black pepper, garlic, black cardamom, bay leaf, tea leaves) till they are tender but taking care that the channas do not become very soft and mashy.
- Take out the muslin bag and squeeze out the water.
- Separate the stock from channas.
- Roast jeera and anardana on a hot tawa separately and grind them to a fine powder.
- Add salt, red chilli powder, amchur, garam masala, roasted zeera and anardana to the channas.
- Cut the tomatoes into quarters and slice green chillies and add to the channas.
- Heat fat in a pan and add sliced ginger to it, fry to a golden brown and then add the channas to it, mix well.
- Add the stock and cook for some time over slow fire, till dry.
- Serve hot garnished with onion rings and coriander leaves.
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