Ingredients:

• Kabuli Channa – 200g
• Onions – 2
• Ginger – 1 inch piece
• Green chillies-2-3
• Garlic 3-4 pods Cloves
• Coriander-jeera powder – 1tsp
• Powdered Saunf – 1/2 tsp
• Black salt – 1 tsp
• Amchur – 1 tsp
• Ajwain – 1 tsp
• Methi seeds – 1/2 tsp
• Garam Masala – 1 tsp
• Oil – 2-3 tbsp
• Salt to taste

Method:

1. Soak channa overnight along with 4-5 bay leaves, an elaichi and a pinch of baking powder.
2. Pressure cook the channa with salt for 15 minutes
3. Heat the mustard oil on a high flame.
4. Turn off the flame, add onions and fry a while.
5. Then add the ginger, garlic and slit green chillies.
6. Remove the bay leaves and elaichi from the cooked channa and add all the spices and cook on low heat for 25-30 minutes.
7. The colour turns black after cooking with amchur for 10 minutes.
8. Cook till water evaporates and channa is almost dry.
9. Garnish with fresh finely chopped coriander leaves.
10. Serve with pooris.

Recipe courtesy of Sify Bawarchi