Peshawari Chana
by Tarla Dalal

This 'chatpata' treat should be accompanied with steaming hot puris. The chole masala imparts a zesty flavour to this dish, and is commonly available at most provision stores.

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Peshawari Chana recipe - How to make Peshawari Chana

1 cup sprouted kala chana (brown chick peas)
1 tbsp pomegranate seeds (anardana)
2 tbsp oil
1/4 cup chopped onions
1 black cardamom (badi elaichi)
25 mm (1") stick of cinnamon (dalchini)
1/2 cup chopped tomatoes
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
2 tsp coriander (dhania) powder
1 tsp chilli powder
2 tbsp chole masala
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Dry roast the pomegranate seeds on a hot tava (griddle) for a few seconds. Cool and blend in a mixer to a fine powder. Keep aside.
Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
Add the anardana powder, cardamom, cinnamon and cook till the onions turn dark brown, while stirring continuously.
Add the tomatoes, ginger and green chillies, mix well and sauté for 3 to 4 minutes.
Add the coriander powder, chilli powder, chole masala and 2 tbsp of water, mix well and simmer till the tomatoes are cooked and the mixture leaves oil.
Add the red chana sprouts and salt, mix well and simmer for another 2 minutes.
Serve hot garnished with coriander.