Name: PINDI CHANNA
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 GRAM KABULI CHANNA (Soaked and boiled); 25 GRAM TAMARIND (Pulp); 20 GRAM DRIED AMLA; 5 GRAM CINNAMON STICK; 2 GRAM CLOVES; 2 GRAM GREEN CARDAMOM; 10 GRAM STAFF TEA; 3 GRAM AJWAIN; 150 GRAM ONION (Chopped); 50 MILS OIL; 75 GRAM TOMATOES (Chopped); 5 GRAM JEERA (Powder); 5 GRAM DHANIA (Powder); 5 GRAM AMCHOOR (Powder); 10 GRAM CHANNA MASALA; 25 GRAM CHOPPED CORIANDER; 3 EACH LEMON (Juice)

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PINDI CHANNA — Formulation & Method | CuliNect