Pratibha’s red chana shaak is one of Seema’s favorites. It does require soaking the chana overnight (or for at least 6 hours), so make sure and plan ahead when making it.
Servings: 4-6 people
- 1 cup chana
- 3 cups boiling water
- 1 1/2 tbs. oil
- 1 tsp. ajwain seeds
- Pinch of hing (asafetida)
- 2 Tbs. chana flour (gram flour)
- 1/2 crushed tomato – diced tomatoes work too
- 15 leaves of limdo (curry leaves)
- 1/2 tsp. crushed garlic
- 1 tsp. crushed ginger
- 1 tsp. salt
- 1/2 haldi (turmeric powder)
- 1 tsp. crushed green chili – depends on how hot you want the shaak
- 1/2 cup water
- 1/2 squeezed lemon
- Chopped cilantro
- Wash chana. Then add to pressure cooker, along with 3 cups of boiling water. Close pressure cooker and let soak overnight (or for at least 6 hours).
- Cook chana: turn pressure cooker on (stove should be on high); when it starts to make noise, lower the pressure cooker to medium-high and let cook for 15-20 minutes. Then turn the heat off and let cool until you can open the pressure cooker.
- Make vagaar: add oil, ajwain seeds, hing, and chana flour. Mix continuously and let flour cook for about a minute.
- Then add tomato, limdo, 1/2 tsp. garlic, 1 tsp. ginger, haldi, green chili, and salt. Let cook for about 2 minutes.
- Add chana (with the water from the pressure cooker) and 1/2 cup water if needed.
- Bring to boil. Add 1/2 squeezed lemon and fresh cilantro. Serve hot with rice or any indian bread. Plain yogurt and chopped onions also go well.