Ingredients:

• 3/4 cup – Channa
• 2 cups – Onions (chopped)
• 4 – Small Tomatoes
• 1 tsp – Jeera
• 2 tbsp – Oil
• 1 tsp – Ginger and Garlic paste
• Salt
• handful – Coriander leaves
• 3 – 4 – Bread slices
• 2 tsp – Channa masala
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Badshah kitchen king masala (optional)

Method:

1. Soak channa overnight and pressure cook (5 to 6 whistles) until it is cooked.
2. Drain the water and set it aside.
3. Heat oil in a pan and add jeera.
4. Add onions and ginger garlic paste and saute until there is no raw smell and the onions turn brown.
5. Add chopped tomatoes, channa masala, turmeric powder, red chilli powder and badshah kitchen king masala and salt and saute until the tomatoes are cooked.
6. Add water if the gravy gets dry and simmer for 30 minutes.
7. Add cooked channa and boil on medium heat for another 5 to 8 minutes.
8. Garnish with coriander leaves.
9. Cut the edges of bread slices, toast them lightly with butter or ghee.
10. Top it off with channa gravy.
11. Recipe Courtesy: Indian Vegetarian Kitchen