Pindi Chana - cooking recipe

Ingredients

1 cup kabuli channa, soaked overnight (white chickpeas)
1 large tomatoes, chopped
1 large onion, finely chopped
1 small onion, sliced into rings (for garnishing)
cilantro, chopped (for garnishing)
1 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
3 green chilies, chopped
1 tablespoon coriander leaves, chopped
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3 -4 pinches asafoetida powder (hing)
2 tablespoons tamarind extract
2 tablespoons oil
1 tablespoon ghee

Preparation

Pressure cook the chickpeas till soft (about 4-5 whistles).
Heat oil in a large and heavy bottomed saucepan.
Add cumin seeds and mustard seeds.
Allow to crackle and splutter.
Add ginger, garlic, chopped onions and asafoetida.
Fry till onions are lightly browned.
Add all dry masala, except cinnamon and clove (powdered).
Stir well, add tomatoes and cook till oil separates.
Drain chickpeas, add to the skillet and stir in well.
Add tamarind extract.
Mix and cook till fairly dry.
Keep aside.
In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
Allow to pop a bit, then add to the skillet containing the chickpeas.
Stir gently till well mixed.
Garnish with cilantro and onion rings.
Serve hot with naan or rotis.
Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!