Channa Masala

 Ingrdients

200 gms channa ( chickpeas)

3 onions

4 tomatoes

1 tbsp channa masala powder

1 tsp amchur powder

1 tsp chopped ginger                                         

1 tsp chopped garlic         

1 tsp sambar powder / red chilli powder

A pinch turmeric powder

Few coriander leaves

2 tbsp oil

Salt to taste

Preparation

Wash and soak channa overnight.

Pressure cook channa without salt for 5 to 6 whistles.

Grind tomatoes in to puree and set aside.                         

Grind 2 tbsp of boiled channa in to a paste and set aside. (for thick consistency of gravy)

Method

In a pan add oil in that add ginger, garlic and onion sauté for 2 minutes.

Add  chili powder,  turmeric powder, amuchur powder and cook for a minute.

Now add tomato puree and cook well till raw smell goes.

Add channa with required water and salt and cook for 10 minutes.

Finally add channa paste & channa masal powder mix well.

Cook for 2 more minutes in low flame.

Garnish with chopped coriander leaves.  

Ready to serve hot channa masala.

Goes well with  chapathi / poori.

We can do bread channa also.