Geethu's Kitchen - Edit Recipe: Pindi Channa
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
3 cups kabuli channa (soaked overnight in boiling water) 2 tsp salt 1 teabag 1.5 tsp black pepper powder 1 tsp garam masala 3 tsp anardana powder 2 Tbsp roasted corriander (dhania) powder 3 tsp roasted cumin (jeera) powder 3/4 tsp salt oil 2 Tbsp chopped ginger 1 fat jalapeno cut into long slivers.
Steps
Pressure cook the channa with very little water (1/2 inch above level of channa), with b)-c) - cook for 45 min after steam comes. After opening add d) - i) and mix well. Heat oil in a saucepan, and fry k) - l). Add tadka to chana mixture. Add very little water if needed. Bring to a light boil and shut off.
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