Ingredients:

• 1 cup- Kabuli Channa
• 3 -tomatoes
• 2- Onions
• 1- small piece of Ginger
• 2- pieces of Garlic
• salt
• 1 pinch -black pepper powder
• 1/2 tsp – Fenugreek seeds.
• 1/2 tsp – Cumin seeds
• 1 tsp -cumin powder
• 1 tsp -garam masala
• 2 -cloves
• 1/2 tsp – baking soda
• 3 tsp- oil
• 2- Green chillies

Method:

1. Soak the channa for three hours.
2. Boil the channa with a pinch of salt and baking soda for 10 minutes.
3. Strain out the channa and preserve the boiled water.
4. In the pressure cooker, heat the oil and add cumin seeds, cloves, fenugreek seeds, chillies, ginger, garlic and onions.
5. Saute the chopped onions till they are pink in colour.
6. Add chopped tomatoes and cook till they are soft.
7. Add the boiled channa, water and add coriander powder, cumin powder and garam masala and salt.
8. Pressure cook for 15 minutes.
9. Serve with hot white rice.

Recipe courtesy of Sify Bawarchi