Khatte Channe Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked chick peas, reserve, the stock
1 tbsp: Tamarind paste,
1/2 cup: Light vegetable oil,
1 1/2 cup: Thinly sliced onions,
2 tsp: Minced garlic,
1/2 tsp: Turmeric,
1/2 tsp: Red pepper,
1 cup: Chopped tomatoes,
1 tbsp: Ginger, grated
1 1/4 tsp: Garam masala,
1 1/4 tsp: Ground cumin,
Directions:
Heat oil in a large pot over medium heat & fry the
onions for 20 minutes, stirring constantly to prevent
burning. Add garlic & cook for 2 minutes. Add
turmeric & pepper. Stir rapidly for a moment, then
add the tomatoes & ginger. Cook for about 5 minutes
(the fat should be separating from the gravy).
Add tamarind & about 1 cup of the chick pea stock.
Cover & simmer gently for 15 minutes. Add chick peas,
garam masala & cumin. Cook for 10 minutes. Check for
salt. Serve garnished with onion slices & shredded
green chilies. Serve with Poori.
Julie Sahni, "Classic Indian Cooking"
Source from luhu.jp
onions for 20 minutes, stirring constantly to prevent
burning. Add garlic & cook for 2 minutes. Add
turmeric & pepper. Stir rapidly for a moment, then
add the tomatoes & ginger. Cook for about 5 minutes
(the fat should be separating from the gravy).
Add tamarind & about 1 cup of the chick pea stock.
Cover & simmer gently for 15 minutes. Add chick peas,
garam masala & cumin. Cook for 10 minutes. Check for
salt. Serve garnished with onion slices & shredded
green chilies. Serve with Poori.
Julie Sahni, "Classic Indian Cooking"
Source from luhu.jp