Cooking Instructions
- 1
Wash and Soak chana overnight and pressure cook till five whistle. Switch off the flame. Let pressure releases automatically.
- 2
Wash peel and chop onion, tomato, ginger, green chillies and garlic and grind to a smooth paste.
- 3
Heat oil in a karahi and put cumin seeds and when cumin seeds splutter put ground paste in it and cook till oil leaves the karahi. Add salt, red chilli powder, turmeric powder, mango powder and garam masala and mix well.
- 4
Mix boiled chana in this masala and stir well.
- 5
Dry roast cardamoms, cloves, cinnamon, black pepper. Let it cool. Now coarsely grind it and mix with chana masala. Mash 2 tbsp of chana and mix.
- 6
Put 2 tea bags and tamarind pulp also and cook for 5 minutes on low flame. Teabags will give it a darker colour. Switch off the flame and serve hot with chapatti or rice garnished with chopped coriander leaves.
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