Wednesday, 18 December 2013


It's a dry version of Achari Chana Masala. Any one can make it thick or thin gravy as your choice. It's Spicy-tangy-sweet in flavour.

Ingredients :-
Boiled Chick Peas / Chana - 1 cup
Grated Ginger - 1/2 tsp
Grated Mango Ginger - 1/2 tsp
Tomato puree - 2 nos.                                                       
Chopped Green Chilly - 2-3 nos.
Chopped Coriander leaves
Turmeric powder - 1/2 tsp
Kalonji (Nigella seeds) -1/2 tsp
Fennel seeds - 1/2 tsp
Mixed Pickle - 1 tsp (as your choice) (No onion-garlic)
Lilttle Sugar - 1/2 tsp
Lemon Juice - 1 tsp 
Salt to taste
Cooking Oil / Mustard oil - 1 tsp

Achari Masala :-             
Cumin seeds - 1 tsp
Coriander seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Kalonji (Nigella) seeds - 1/4 tsp
Dry Red Chilly - 2 nos.
Gram flour (Besan) - 1-2 tsp

Roast (lightly) all the above dry masala in a pan. Cool it at room temperature and blend it to make a roughly fine powder. 

Method :-
Heat oil in a pan. Add Fennel n Nigella seeds, when it start to splutter add grated ginger, chopped green chilly n saute for a while. Add tomato puree, a pinch of turmeric powder, salt to taste and stir. Add the boiled Chick peas and mix well. Add little water if you need it for consistency. Add the roasted dry pickle masal to the peas, roasted besan n mix it. Cover it for 5 minutes in a medium flame. Add mixed pickle to it and again cook for 2 minutes. Switch off the flame and garnish with Coriander leaves, Lemon juice n grated Mango Ginger. Serve with any Rice / Chapati / Naan...:) :)

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