Channa Masala My Way

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup kabuli channa
• 1 large onion
• 1 1/2 tomatoes
• 1 inch ginger
• 3 garlic cloves
• 1 tablespoon garam masala
• salt
• 1 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 4 tablespoons coriander leaves
• 2 tablespoons jaggery
• 1/2 cup potato (optional)
• 1 teaspoon cumin seed
• 4 tablespoons oil
• 1 green chili pepper

Recipe

• 1 soak channa overnight or a minimum of 8 hours
• 2 drain and pressure cook until soft (4 to 5 whistles).
• 3 have the onion and tomato cut in 1 inch pieces.
• 4 cut the ginger and garlic into medium size pieces.
• 5 in a fry pan, add 2 tbsp oil and fry the onion garlic , green chili and ginger.
• 6 when onion turns slightly brown add tomatoes.
• 7 turn of gas and let it cool.
• 8 grind it into a nice paste adding water and keep aside.
• 9 in the fry pan add 2 tbsp of oil, and cumin seeds.
• 10 add the grind paste and let it boil.
• 11 add the turmeric powder, garam masala, chili powder, and salt.
• 12 add the boiled channa, add the water if required, based on your desired consistency.
• 13 you can add boiled and cubed potatoes if you like or leave it.
• 14 let it simmer for 5 mts as the gravy thickens.
• 15 wash and chop the coriander leaves and add just as you turn of the gas.
• 16 mix well and serve hot with roti or jeera rice.