INGREDIENTS:
- Channa - 1 cup
- Onion - 2 nos
- Green chilies (slit open length wise) - 2 nos
- Ginger powder - 1/2 tsp
- Garlic paste - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Cumin powder - 1 pinch
- Garam masala - 1/2 tsp
- Meat masala (optional) - 1/2 tsp
- Tomatoes - 2 nos
- Coriander leaves - 1 springs
- Salt - as reqd
- Oil - 2 tbsp
METHOD:
- Soak channa in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs.
- Pressure cook it with enough water, turmeric powder and salt.
- Drain the channa, reserve the liquid.
- Chop up onion and tomatoes. Heat oil in a deep saucepan and add chopped onion to it and saute till they are brown.
- Add the Ginger-garlic paste and green chilies to it and saute for couple of minutes.
- Add cumin powder and garam masala to it and saute.
- Add the tomatoes to it and saute add salt. Saute the tomatoes till they are soft and mushed up.
- Add the channa to the mixture and mix gently so that channa properly coated in the mixture.
- Add the reserved water depending on the gravy you need.
- Simmer the stove and cook covered for 5-6 minutes and garnish it with coriander leaves.
- Serve it with bhature, puri or chapatti.
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