Channa Masala, Chick Peas cooked in Indian Sauce

Making time: 30 minutes (excluding pressure cooking)
Serves - 5

Ingredients:

1 cup kabuli channa soaked overnight

1 ½ large tomato

1 large onions

2 tbsp. chopped coriander

1 tsp. ginger grated

1 tsp. garlic crushed

1 Moti elaichi (Black Cardamom)

1 lemon (juice extracted)

2 tbsp. oil

1 tbsp. ghee

1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)

4 green chilies slit

2 bay leaves

1 tsp. sugar

1 tsp. cumin seeds

½ Amchur Powder(Dry Mango Powder) – Only use it if you want to me it a little more sour. Or use it as a substitute to Lemon juice.

Dry Masalas (Powders):

1 tsp. red chilli powder

1 tbs dhania powder

½ tbs Jeera powder

¼ tsp. each cinnamon - clove powder,

turmeric powder ¼ tsp

1 tsp garam masala,

Salt to taste

Directions:

1. Put the soaked-washed channa in a cooker with enough water, teapouch, and bay leaves.
   
2. Pressure cook till done. (approx. 6-7 whistles).
   
3. Cool about 5 tbsp. channa for grinding.
   
4. In a blender, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander leaves. Keep aside.
   
5. Chop remaining tomatoes and onions fine.
   
6. Heat oil in a large skillet.
   
7. Add cumin seeds to splutter.
   
8. Add small stick of Cinnamon and one moti elaichi.
   
9. Add chopped onion, cook till tender.
   
10. Add ginger-garlic and cook for a minute.
    
11. Add Tomatoes, cook for another 3-4 minutes
    
12. Add channa-paste, cook further 3-4 minutes.
    
13. Add all dry masala (with little water) except cinnamon-clove powder.
    
14. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
    
15. Stir and bring to boil. Check the seasoning. Adjust salt and garam masala to taste.
    
16. Simmer for 7-8 minutes till gravy thickens.
    
17. Take in serving dish.
    
18. Heat ghee in a small sauce pan.
    
19. Add the chillies and cinnamon-clove powder.
    
20. Add chopped coriander and pour hot over the channa.
    
21. Squeeze lemon over channa. Stir in seasoning gently.