Feb 13, 2013

PINDI CHANNA

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       I watched this recipe in a cookery show but I was surprised to see using Tea Bags while cooking Channa.When I was surfing Rak's site I found this Pindi Channa in step by step pics which made me so tempting. I slightly modified her recipe by skipping Channa dhal,Cooking soda,Anar danna powder (Pomegranate seeds).

INGREDIENTS

CHANNA
1 Cup
ONION
2
TOMATO
2
GREEN CHILLY
1
GINGER
1 Inch piece
RED CHILLY POWDER
1 Tsp
CORIANDER  POWDER
½ Tsp
GARAM MASALA POWDER
½ Tsp
CHANNA MASALA POWDER
1 Tsp
TEA  BAG
1 - 2
CARDAMOM
1
CINNAMON
1 Inch piece
LEMON JUICE
As needed
CORIANDER LEAVES
Few
SALT
To Taste
OIL
2 Tbsp

STEP BY STEP PICTURES
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Soak Channa over night. Pressure cook it by adding Tea bag,Cinnamon,Cardamom. Drain & reserve the water. Discard  the Tea bag, Cinnamon,cardamom.

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Chop the Onions,Tomatoes finely.

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Heat oil in a kadai. Fry the onions till it turns pink. Then add the tomatoes,green chilly,ginger.

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Add Red chilly Powder,Coriander powder,Garam masala powder,Salt. 

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Add little water & boil it for 5 mins.

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Now add the boiled Channa. Mix well.

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Cook in medium flame for 5 mins. Use the drained water & stir well.

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Add the Channa masala powder. The masala will become dry when it is cooled down. So you can adjust the consistency by adding the water.

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Granish with coriander leaves. 

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Before serving add Lemon juice & raw onions.

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NOTES
Adding Tea bags gives a wonderful colour & fragrence to the Channa.

1 comment:

  1. perfect with roti or pulao!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Sowmya
    Ongoing Event - Tried and Tasted - Raks Kitchen
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