(ecipe) hanna Pindi * +,-. ooks.

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Channa Pindi
A protein packed recipe with the goodness of chickpeas and rustic spices.
CHEF'S NAME #FF#C$%&' %E(E% SE!(#N)S C**K &#ME !A&#N) : Kishore : Eas" : : +, Minutes - Soaking &i.e/*0ernight1 : !edd"

#N)!E #EN&S
250 gm chickpeas 5 tea bags 75 ml oil 3 gm cardamom 100 gm onions

ME&H*
Soak the chickpeas overnight and boil them with the tea bags. hop the onions and the coriander leaves. Puree the tomatoes. !eat oil" add cardamoms" mi# in the onions and saute until golden. $dd ginger and garlic. Saute %or about 2 minutes.

50 gm ginger garlic paste &i# in the tomatoes and continuing sauteing. 100 gm tomatoes 20 gm crushed cumin powder 20 gm coriander powder 15 gm chilli powder 50 gm channa masala 5 gm garam masala 10 gm coriander leaves 10 ml lemon juice 10 gm chaat masala Salt &i# in the rest o% the ingredients and simmer %or 10 minutes. Serve garnished with coriander leaves" green chillies and tomatoes. $dd all the powders and the salt. ook the mi#ture %or another 5 minutes" stirring constantl'. $dd the chickpeas and boil" mashing a %ew grains with the spoon.

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2/20/2011