250g White Chana
3 Tomatoes (200g)
1. Wash and soak 250g chana (chickpeas) in hot water, for 2 hours or overnight.
2. Drain the water from the chana and place them in a large pot or a pressure cooker. Add 3 cups (900ml) water and cook the chana until soft and tender. Remove any leftover water.
Approximate Time: In Pressure Cooker close the lid and give 30 minutes on low heat after first whistle. For cooking in a pot cook for 60 – 90 minutes. Check for doneness every 30 minutes when cooking in pot.
3. Heat 4 tbsp oil in a pan, add 3 (200g) crushed tomatoes and 1 pack of Nimkish Punjabi Chana Spice Mix. Sauté the mix for 5-7 minutes on low heat until oil separates.
4. Put boiled chana in the pan with 2 cups (600ml) of water and mash them very gently. Turn the heat on high and bring to a boil. Close the lid and simmer on low heat for 10 minutes or until chana is of desired consistency.
Garnish with fresh coriander.
Note: Water can be adjusted in the last step according to preference.