Ingredients:
- 3 cup - Kabuli Channa ( soak it overnight )
- 2-3 -Green chilies
- 2 - Onions, chopped
- 2 Tomatoes, chopped
- 1 tbsp - Ginger ( chopped finely)
- 1 tsp - Red chili Powder
- 2 - Black Cardamoms
- 3/4 tsp - Cumin seeds
- 1 Bay Leaf
- ½ - Cinnamon Stick
- Masala Powder Ingredients
- 1-2 tsp - Coriander seeds
- 3 - Cloves
- 1 Cinnamon
- 1/2 tsp Pepper corns
- 1 black cardamom
- Anardana : 1 & 1/2 tsp (dried pomegranate seeds) (optional)
- Salt to taste
- Oil
- Coriander leaves, chopped
[gap height="20"] Method:
- Just fry the above masala powder ingredients and grind it into a smooth powder. Keep it aside.
- Soak channa overnight in water before using for cooking. wash before use.
- In a pressure cooker add soaked chana (chick peas) with 4-5 cups of water.
- Add cinnamon stick ,black cardamom adn salt and cook the chana for for 2-3 whistles or until cooked perfectly.
- Take 1/4 cup of cooked channa grind it into smooth paste and keep it aside.
- Now heat oil in a thick bottom pan and add bay leaves.
- Then add chopped ginger and green chilies sautee for few seconds.
- Now add the chopped onions fry them till it becomes translucent and then add chopped tomatoes fry them for about 4-5 minutes.
- Now add red chili powder and salt. Mix it all together and cook until the tomatoes are soft and oil separates on top for about 10 minutes in low flame.
- Now add the ground masala powder and mix it all together.
- Finally add the cooked channa and mashed channa from step 5 with the pressure cooked water from step 4. If the water is not enough for the gravy add some more water.
- Mix it well cover it with lid and cook in simmer heat for about 18-20 minutes.
- Finally remove from heat and garnish it with coriander leaves.
- Serve it hot with chapathi or Rice.
