Black Chana

Recipe Ingredients

2 cups	474ml	Boiled chick peas (black chana dal)
		Set 1
1/3 cup	78ml	Oil
1 cup	62g / 2.2oz	Onion - crushed (medium)
1/2 cup	31g / 1.1oz	Onion - chopped
1		Ginger - Julienne
3		Green chiles - split into halves
1 teaspoon	5ml	Garlic paste
1/4 cup	4g / 0.1oz	Cilantro leaves
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Pomegranate seeds
		Salt - to taste
		Set 2
4		Cloves
1		Cinnamon - (1 inch)
2		Cardamom
1 teaspoon	5ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin seeds
5		Black peppercorns
1/4 teaspoon	1.3ml	Shajeera - (caraway seed)
1		Nutmeg

Recipe Instructions

Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chile and sugar. Fry until onion turns pale brown.

Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.

Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.

Goes well with paratha and naan.

Note: In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder.

Source:
A Cook's Tour Of South India by Vimla Patel

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