List of Instruction

• 1

   

  In a Pressure cooker, Add Chana (Soaked for 6 hours in water). In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla. Close the bag and add to pressure cooker.
• 2

   

  Add Baking Soda, Salt, Water to the cooker and mix everything well. Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker. In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
• 3

   

  Mix all the spices listed in Spice mix ingredients and keep aside.
• 4

   

  In a chef's pan on Med- High flame, Add Ghee, Hing and Onion. Cook till Onions turn pink. Add Ginger Garlic Paste. Cook till the raw aroma of ginger and garlic disappears.
• 5

   

  Add the Spice Mix. Cook for 2 to 3 minutes. Add Strained Yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
• 6

   

  Add Pureed Tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone. Remove the Lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on Med - Low flame.
• 7

   

  Open the Pressure cooker and Move the Chana to the pan. Add Green Chillies, Julienned Ginger, Kasoori Methi and Mix well. Garnish with Slit Green Chillies, Julienned Ginger and Cilantro.