Chana And Dhingri Curry
|Kabuli chana||250 Gram|
|Black pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), ground|
|Ghee||1⁄2 Cup (8 tbs)|
|Red chili powder||1⁄2 Teaspoon|
|Coriander leaves||2 Teaspoon, chopped|
|Tomatoes||200 Gram, skinned|
|Ground ginger||1 Teaspoon|
1 In two different bowls, soak white mushroom and chana separately overnight.
2 Cut the mushrooms into small pieces.
3 In a pan, boil the chana in salted water until tender.
4 In a pan, heat the ghee,.
5 Add in chopped onion and fry until light brown,.
6 Add in ground garlic.ginger and 1/2 cup water.
7 Add in chopped tomatoes, turmeric, red chilli powder and salt and stir till onion is tender.
8 Add in the boiled chana and mushrooms .
9 Pour in 1 litre of water and cook on a low heat until the gravy is thick.
10 Stir in coriander and ground spices.
11 Serve hot.