Ingredients:

• 1 cup – Kabuli Channa
• 1/4 spoon – Coriander seeds
• 2 – Tomatoes
• 5 to 6 – Green chillies
• 1/2 spoon – Jeera
• 1/2 bunch – Coriander leaves
• 2 tsp – Jaggery
• 2 tsp – Curd (optional)
• 1 piece – Ginger
• 1 – Potato, large

Method:

1. Pressure cook the channa for about 8 to 9 whistles and set aside.
2. Now for the gravy, grind all the ingredients except chole, potato and jaggery.
3. Make it into fine paste and set aside.
4. Put some oil slightly on wok and fry the potato.
5. When done, add the ground gravy.
6. Now add the chole and salt and mix well.
7. Keep it on sim for about 10 min.
8. Let the chole get mixed and immersed in the gravy.
9. Finally before switching off stove add jaggery.
10. Pour the whole thing into serving dish.
11. Garnish with fresh coriander leaves and tomatoes.
12. Finally add a spoon of butter.
13. Serve with rotis, naan or rice.

Recipe courtesy of Sify Bawarchi