Vaal Chana

CREDITS

Rec credit: @when_ruhana_cooks
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RECIPE

1 tin chickpeas in brine,1 tin baked beans in tomato sauce,1 large onion (sliced),2 tablespoon oil,1 teaspoon jeeroo (cumin) seeds,½ teaspoon mustard seeds,1 stem curry leaves,2 tomatoes (liquidized)½ teaspoon red ginger garlic masala,½ teaspoon chilli powder,Pinch turmeric powder,½ teaspoon salt (or more to taste),1 teaspoon dhana jeeroo powder,1 small sachet tomato paste.
Sauce-¼ block red aamli (tamarind) soaked in little water & drained,1 large onion (sliced),2 green chillies (chopped),Coriander (chopped)
Method: 1. Saute onion with curry leaves, jeeroo & mustard seeds, until golden.2. Add masala & spices & braise till fragrant.3. Add tomatoes & paste & cook till tomato has reduced into a thickened chutney.4. Drain & rinse chickpeas.5. Add to pot. Along with baked beans in sauce.6. Mix in well & heat through.7. Strain aamli, collecting all the juice & discarding seeds. Mix with remainder sauce ingredients & spoon over vaal (white beans) chana when serving.8. Alternatively, add aamli into pot and heat through with lentils, and then garnish with onions, coriander & chillies.9. I also serve it with fried samoosa pur strips for some crunch.10. Can be eaten hot or at room temperature.

POSTED ON

13 Jan 2019

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