Pratibha’s Red Chana Shaak

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

Ingredients:

• 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

Directions:

1. 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). 
2. 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.
3. Make vagaar: add oil, ajwain seeds, hing, and chana flour.  Mix continuously and let flour cook for about a minute. 
4. Then add tomato, limdo, 1/2 tsp. garlic, 1 tsp. ginger, haldi, green chili, and salt. Let cook for about 2 minutes. 
5. Add chana (with the water from the pressure cooker) and 1/2 cup water if needed.
6. 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.