Khatte Channe Recipe

a:1:{i:0;a:2:{s:12:"instructions";a:8:{i:0;a:2:{s:4:"text";s:138:"Drain the channas and cook till tender, in fresh water, along with the salt. Drain and keep the water and channas separate, till required.";s:5:"image";i:0;}i:1;a:2:{s:4:"text";s:55:"Soak tamarind in water and strain pulp, and keep aside.";s:5:"image";i:0;}i:2;a:2:{s:4:"text";s:95:"Dry roast the zeera in the saucepan till they splutter, and then add onions, ginger and garlic.";s:5:"image";i:0;}i:3;a:2:{s:4:"text";s:179:"Stir- fry till the onions are dark brown, keeping the heat on high or low, depending on how often you are stirring. You will have to sprinkle water a few times to avoid scotching.";s:5:"image";i:0;}i:4;a:2:{s:4:"text";s:176:"Add the dhania powder, garam masala, chilli powder and haldi, stir a few times then add the green chillies. Mix well and add the channas and turn around for about 1/2 a minute.";s:5:"image";i:0;}i:5;a:2:{s:4:"text";s:98:"Measure the liquid of the channas, add enough water to measure upto 2 cups and add to the mixture.";s:5:"image";i:0;}i:6;a:2:{s:4:"text";s:100:"Add the chopped mint and bring to a boil and then simmer for about 15 minutes, or till well blended.";s:5:"image";i:0;}i:7;a:2:{s:4:"text";s:96:"Add the imli, and serve hot, garnished with the hara dhania--try having it with bread or kulcha!";s:5:"image";i:0;}}s:4:"name";s:0:"";}}