Ingredients:

• 250 g – Kabuli Channa (chick peas)
• 1 cup – onion, chopped
• 3 tbsp – Mint leaves
• 3 tbsp – Coriander leaves
• 2 tsp – ginger, minced
• 2 tsp – garlic, minced
• 2 tsp – green chillies, minced
• 1 tsp – chilli powder
• 1 tsp – chaat masala
• 1 tsp – Garam Masala
• 1 tsp – sugar, optional
• Lime juice to taste
• 1 tsp – salt

Method:

1. Soak channa in water overnight.
2. Drain and place in a pressure cooker with salt, garam masala, sugar and lime juice.
3. Add enough water to cover the channa.
4. Pressure cook for 10-12 minutes.
5. Cool the cooker for 15 minutes before opening it.
6. If there is excess moisture, simmer till it is almost dry.
7. Taste and add more salt if needed.
8. Add rest of the ingredients and mix well and heat through.