Ingredients:

• 2 cups – Kabuli Channa
• 4 cups – water
• 1/2 cup – Tomato sauce
• 1 – tomato, medium, chopped
• 1 – big Cardamom (elaichi)
• 5 sprigs – coriander, chopped for garnishing
• 1 small piece – Cinnamon
• 1/2 tsp – garlic, minced
• 1/2 tsp – ginger, minced
• 1/2 – onion, medium, chopped
• a pinch of Hing
• 1/2 tsp -turmeric (haldi)
• 1/2 tsp – Garam Masala
• 2 tsp – Chole masala
• 1 tsp – Dhania powder
• 1/2 tsp – Red Chilli powder or to taste
• 1/2 tsp – Lemon juice (to taste)
• 1/2 tsp – salt
• 5 – Cloves
• 1 tbsp – oil

Method:

1. Soak 2 cups of channa in 4 cups of water for at least 3 hours.
2. Pressure cook channa after adding water, salt, big elaichi, cloves, cinnamon, garlic, ginger, onion, and tomato.
3. Pressure cook for 2 whistles, reduce the flame, and simmer for 30 minutes.
4. Heat oil in a separate medium-sized, non-stick pan. Add hing and haldi.
5. Add tomato sauce, mix well, and saute until the oil starts to separate.
6. Add garam masala, chole masala, dhania powder, and red chilli powder; mix well and cook for 1 minute.
7. Add cooked channa (with the water) to the pan and mix well.
8. Boil till you get a thick gravy. Add lemon juice and adjust salt, chilli powder, and chole masala to taste.
9. Garnish with coriander.

Recipe courtesy of Sify Bawarchi