Ingredients:

• 1 cup – Kabuli chana, washed and soaked overnight
• 2 Tomatoes
• 1 Capsicum
• 1 tbsp – coriander leaves, chopped finely
• 1 stalk- Curry leaves
• 2 Green chillies
• 1/2 tsp – Chole Masala
• 1/2 tsp – Garam Masala
• 3-4 pinches- cinnamon-clove powder
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander seed (dhania) powder
• 1/4 tsp – Turmeric powder
• salt to taste
• 2 tbsp – oil
• 1/2 tsp – Cumin seeds
• 3-4 pinches- Asafoetida
• 1 tsp – Ghee or Butter

Method:

1. Pressure cook chana till very soft.
2. Drain, save water, and keep aside.
3. Use the same water to grind one tomato and 1 tablespoon of boiled chana together.
4. Chop one tomato finely and keep aside.
5. Chop capsicum into thin strips, and keep aside.
6. Mix all powders in 1 cup of water, and add salt.
7. Heat oil in a large pan.
8. Add capsicum, stir fry till tender, drain, and keep aside.
9. Add cumin seeds, curry leaves, and asafoetida, and allow them to splutter.
10. Add tomatoes and stir till soft.
11. Add masala water, bring to a boil, and add ground paste.
12. Simmer till the gravy thickens and the oil is separated.
13. Add chana, fried capsicum, green chillies, and half a cup of chana water.
14. Stir and simmer covered until the gravy thickens again. Garnish with coriander.
15. Serve hot with bhature, roti, bread, etc.
16. Add capsicum, and stir fry till tender; drain and keep aside.

Recipe courtesy of Sify Bawarchi