Ingredients
For Curry
- Half a cup black chickpeas
- Half a cup chopped onions
- Half a cup chopped tomatoes
- Half a tbsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1 tsp tamarind pulp
- Half a tsp cumin powder
- Half a tsp pepper powder
- 1 tsp cardamom powder
- asofoetida (heeng) a pinch
- salt as per taste
- 1 tsp mustard seeds
- 6-8 curry leaves
- Handful of chopped coriander
For Paste
- 4-6 dried red chilies
- 1 tsp coriander seeds
- Half a tsp black cumin seeds
- 1 tsp poppy seeds
- 1 tsp grated dry coconut
- 4 pcs cloves
- Half cinnamon stick
- 1 star anise (Badiyan)
- 1 tsp fennel seeds (sonf)
DIRECTIONS
- Dry roast crushed crimson chilies and take away from the heat. Allow to cool.
- Dry roast ultimate substances stated beneath paste for few minutes untill its aroma comes.
- Combine everything in a mixer and grind them to formed a smooth paste.
- Put some water whilst grinding to paste.
- Pressure prepare dinner channa with 1 cup water for two-three whistles.
- Dispose of from the heat and drain the water absolutely.
- Warmness 3 tsp oil in a pan or kadhai. Tamper mustard seeds.
- Put curry leaves, cardamom powder and asofoetida. Sauté some time.
- Put chopped onions and fry for few minutes. Upload tomatoes and mash the pulp.
- Put ginger-garlic paste and saute some time.
- Add cooked channa, paste, turmeric powder, cumin powder, pepper powder and blend everything nicely.
- Cook dinner for 2 minutes. Add tamarind pulp, salt and 3/four cup water.
- Cook it included till the raw scent goes and curry thickens.
- Now it ready, Serve as garnish with chopped coriander and serve hot with rice.