WHITE CHICKPEA (WHITE CHANEY)

WHITE CHICKPEA (WHITE CHANEY)

INGREDIENTS

• White chaney (chickpea)-250 grams-1 cup
• A pinch of cooking soda
• Tomatoes (puree form) -4-5
• Asafoetida (hing)-a pinch
• Cumin seeds (jeera)-1/2 teaspoon
• Ginger (adrak)- half inch -sliced
• Coriander powder (dhania powder)-1 teaspoon
• Turmeric powder (haldi)-1/4 teaspoon
• Red chilli powder-1/2 teaspoon
• Salt to taste
• Garam masala powder-1/4 teaspoon
• Dry mango powder (amchoor)-1/4 teaspoon
• Oil-2 tablespoons
• Coriander leaves to garnish

My 1 cup measures 250 grams.

In case you are using a smaller sized cup take 1.5-2 cups of white chaney.

METHOD

• Glaze white chaney with a pinch of cooking soda & soak them overnight in water.
• In the morning wash them properly so that soda gets washed away.
• In a cooker add chaney & water 2-3 times the quantity of chaney.
• Add salt & close the lid.
• Turn on the flame on high & as the pressure reaches the maximum, lower the flame & pressure cook for 20 minutes.
• This time is according to Hawkins Futura which I have used. You can adjust according to the vessel you are using.
• Now prepare tadka for the chaney.
• Heat oil in a pan.
• Add hing & as it crackles, add cumin seeds ( jeera) & ginger (adrak).
• As the crackle, add dhania powder, turmeric powder  red chilli powder & allow the spices to cook for a minute.
• Then add tomatoes to them & mix well.
• Cook the tomatoes till they start leaving oil.
• White chaney must have got boiled by now.
• Open the lid of the pressure cooker.
• When the tomatoes leave oil, take out the chaney & add them to the tomatoes & fry for 2-3 minutes.
• This gives a very nice flavour to the chaney.
• Then add the water leftover in the cooker & add as required to the pan.
• Bring it to a good boil & cook till the are well done.
• Once they appear cooked, add garam masala powder & dry mango powder (amchoor).
• Mix well & garnish with coriander leaves (optional).
• White chickpea (chaney) are ready to serve.