Indian Cooking Recipe : Pindi Chana Ingredients : 1 cup kabuli chana 1 tomato, chopped 1 onion, chopped finely 1 onion, sliced into rings 1 tsp garlic, grated 1 tsp ginger, grated 3 green chillies, chopped 1 tbsp coriander, chopped ½ tsp dhania powder 1 tsp red chilli powder ½ tspeach cumin & mustard seeds ½ tsp garam masala ¼ tsp turmeric powder ¼ tsp cinnamon clove powder 3 to 4 pinches asafoetida 2 tbsp tamarind extract 2 tbsp oil 1 tbsp ghee Method : Pressurecook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter. Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned. Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Mix. Cook till fairly dry. Keep aside. In a small pan, heat ghee, add clove-cinnamon powder, chillies. Allow to pop a bit, add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings. Serve hot.