Recipe by Rosy Pinto
Ingredients:
250 gms brown chickpeas (black chana)
1 medium onion (thinly sliced)
lemon size tamarind (soaked in 4 tbsp of hot water)
4 tbsp bafat powder (savitha brand - less spicy)
80 - 100 gms jaggery
1 1/2 cup fresh grated coconut (or frozen)
1 1/2 tsp salt
For seasoning:
6 - 7 cloves garlic (smashed)
1 medium onion (thinly sliced)
2 tbsp ghee or oil (or mix both)
Steps:
- Clean, wash thoroughly and soak the chana in 4 cups of water for 8 hrs or over night.
- Rinse chana once and drain the water and keep aside.
- In a pressure cooker, add the chana, sliced onion, squeezed tamarind pulp, bafat powder, salt and 3 cups of water. Cook covered on medium high heat for 6 to 7 whistles.
- Once the cooker cools down and releases steam, open the lid and check if the chana is cooked (should be soft not mashed). If needed, cook for few more whistles.
- Add one cup of water to the boiled chana and continue cooking for 5 minutes. If chana is dry, add 1/2 to 1 cup of water and give one boil.
- Check for salt and add jaggery. Once the jaggery melts, add grated coconut and continue cooking on low heat.
- Keep a pan on medium low heat, add ghee and heat it.
- Add smashed garlic and fry till garlic turns light golden (Do not burn)
- Add thinly sliced onion and continue frying till golden and pour it over chana.
- Mix and cook for 1 minute.
- ENJOY!
