Chana Chut-pati

INGREDIENTS

1cup chana (chick peas)
¼ cup vaal (white beans) or small white bean (or a tin of baked
beans)
Soak overnight. Boil in salted water to shich has been
added: ¼ teaspoon tumeric and cook until soft. Drain off
water.

Meanwhile prepare:
1 large onion (sliced)
¼ cup ghee (Clarified butter)
2 green chillies
1tspn tumeric
1 large tomato (cut or grated)
1 teaspoon ginger garlic
½ teaspoon red chillies (fine)
1TBLspn dessicated coconut or fresh grated coconut.

METHOD

Fry onion in ghee (Clarified butter) until just about to change colour.
Add tomato with all the spices and the whole green
chillies.
Braise for 2mins then add the drained beans and
chana and cook til all is well coated with the masala.

Seperately fry samoosa pur strips and crush over the
dish before serving
Serve hot with lemons, chutneys and tamarind sauce.

INFO & TIPS

By ReyHana Sayed

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