Recipe for Pindi Chana 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup Kabuli chana, (white chick peas) soaked overnight
1 lrg Tomato chopped
1 lrg Onion chopped fine
1 sm Onion sliced into rings
1 tsp Garlic grated
1 tsp Ginger grated
3 x Green chillies chopped
1 tbl Coriander chopped
1/2 tsp Cumin & mustard seeds
1/2 tsp Dhania, (coriander seed) powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/4 tsp Turmeric powder
1/4 tsp Cinnamon clove powder
3 pch asafoetida, (3 to 4)
2 tbl Tamarind extract
2 tbl Oil
Instructions:
Instructions: Pressurecook the chana till soft. (Approx. 4-5 whistles)

Heat oil in a heavy saucepan add seeds, allow to splutter.

Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.

Add all dry masala, except clove-cinnamon powder.

Stir well, add tomatoes, cook till oil separates.

Drain chana, add to pan, stir well. Add tamarind.

Mix. Cook till fairly dry. Keep aside.

In a small pan, heat ghee, add clove-cinnamon powder, chillies.

Allow to pop a bit, add to chana. Stir gently till well mixed.

Garnish with chopped coriander and onion rings.

Serve hot with naan or other rotis.

Making time: 45 minutes

Makes: 3 servings

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