Tari Waale Chane
Prep time: 5-10 mins (excluding soaking time)
Cooking time: 20-25 mins
Serves: 5-6 people
Ingredients
Boiling Chane
•⁠ ⁠BLACK CHICKPEAS | काला चना 1 CUP
•⁠ ⁠ONION | प्याज़ 3 NOS. (ROUGHLY CHOPPED)
•⁠ ⁠GARLIC | लेहसुन 12-15 NOS.
•⁠ ⁠GINGER | अदरक 2 INCH
•⁠ ⁠GREEN CHILLI | हरी मिर्च 3 NOS.
•⁠ ⁠TOMATO | टमाटर 3 NOS. (ROUGHLY CHOPPED)
•⁠ ⁠SALT | नमक TO TASTE
•⁠ ⁠BLACK SALT | काला नमक ½ TSP
•⁠ ⁠TURMERIC POWDER | हल्दी पाउडर ½ TSP
•⁠ ⁠KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
•⁠ ⁠SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
•⁠ ⁠CUMIN POWDER | जीरा पाउडर ½ TSP
•⁠ ⁠CORIANDER POWDER | धनिया पाउडर 1 TBSP
•⁠ ⁠WATER | पानी AS REQUIRED
Tempering
•⁠ ⁠GHEE | घी 1-2 TBSP
•⁠ ⁠ASAFOETIDA | हींग ¼ TSP
•⁠ ⁠HOT WATER | गरम पानी AS REQUIRED
•⁠ ⁠SALT | नमक IF REQUIRED
•⁠ ⁠GARAM MASALA | गरम मसाला A PINCH
•⁠ ⁠ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
•⁠ ⁠FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
•⁠ ⁠Wash & soak the chane in water for 6-7 hours at least or overnight.
•⁠ ⁠For the prep, add onion, garlic, ginger & green chilli in a chopper & chop it roughly, you don’t have to make it extremely fine, transfer the onion mixture into a bowl & chop the tomatoes similarly.
•⁠ ⁠Discard the water from soaked chane & add them into a pressure cooker along with the onion mixture & tomatoes.
•⁠ ⁠Add all the powdered spices & water, add enough water to make the thin gravy, about 2 inches above the surface of the chane.
•⁠ ⁠Pressure cook over medium high flame for 3 whistles then set the flame to low & cook for 10 minutes, then switch off the flame & let the cooker depressurize naturally.
•⁠ ⁠Once depressurized, open the lid & stir well, check if the chane are cooked, if not then cook over low flame for 5-10 more minutes.
•⁠ ⁠Strain the cooked chane using a strainer, the stock can be had as is, you can season it with some chaat masala or spices of your choice and some ghee / butter.
•⁠ ⁠Set the same cooker or another stock pot over high flame, add ghee & let it get hot.
•⁠ ⁠Add asafoetida & the strained boiled chane, stir well cook over high flame for 4-5 minutes until the onions & tomatoes become homogenous.
•⁠ ⁠Further add the stock & stir well, you can add hot water to adjust the consistency, it should be thin for this recipe but you can adjust it according to your preference.
•⁠ ⁠Let the gravy come to a boil then let it simmer for 4-5 minutes.
•⁠ ⁠Taste & adjust the salt if required & lastly add garam masala, roasted kasuri methi powder & fresh coriander, stir well.
•⁠ ⁠Your Home-Style, delicious tari waale chane are ready, serve it hot with rotis & steamed rice.
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Intro 0:00
Prep 1:44
Pressure Cooking 3:03
Tempering 5:18
Plating 7:03
Outro 8:09