Makes 3 servings.
- Soak 1 or 2 cups of Channa (Chick Peas) in water overnight
- Cook them till they are done
- Alternatively you can use canned Channa (I use canned channas)
- Mix the following powders to make the channa masala powder:
- 0.5 Tbsp Coriander powder
- 0.25 Tbsp Red chilly powder (for less spicier version)
- a pinch of Amchur (Mango) powder
- a pinch of Garam masala powder
- a pinch of Pomogranate powder (optional)
- a pinch of Cumin powder (optional. if adding, skip the cumin seeds while tempering)
- Set this channa masala powder aside
- Heat little oil in a pan and temper it with cloves, cinnamon, 1 tsp of cumin seeds, 0.5tsp of fennel seeds, curry leaves
- Fry finely chopped onions (1 medium) until onions turn light brown
- Add salt and a pinch of turmeric
- Add 1 Tbsp of ginger-garlic-cilantro paste (cilantro is optional)
- Fry the paste until the raw smell goes away
- Add 1 chopped green chilly and fry again
- Toss in finely chopped 1 large tomato (well ripen)
- Fry until the oil leaves by the sides
- Sprinkle few drops of water to prevent the spices from burning
- Add the Channa Masala powder and fry for 2 mins
- Add 1.5 cups of water and let it cook on medium heat for 5 mins
- Mash 10 or 15 Channas to a fine paste and mix with the curry
- Add the Channa. Cook for 10 to 15 mins until the desired consistency
- Drizzle few drops of lemon juice (Optional)
- Garnish with Cilantro
- Serve hot with Chapathi or Pulka or Roti
It sounds yummy!!!Im going to try today..
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