Ingredients:
250 grams, Brown
Channa (Wash the channa well and soak overnight. Drain the water the next
morning, rinse a couple of times, and keep aside)
2 tbsps Oil
½ tsp, Cumin
seeds
2 medium
sized Onions, chopped fine.
1 large
Tomato, chopped fine.
Ginger-garlic
paste. 1 heaped Tsp
2 cloves, a
small piece of Cinnamon stick, 1 Tej pata.
Turmeric, red
chilly powder, garam masala, dhania powder, haldi and salt, to taste
Method:
Pressure cook
the channa, with enough water, till almost done.
In a kadhai,
heat oil. Add the cloves, cinnamon and tej pata and sauté lightly. Add the
Cumin seeds and sauté till they splutter.
Add the
Onions and, on a medium flame, fry them till they start turning slightly brown.
Now add the ginger-garlic
paste and fry well together.
After a bit
add the dry masalas, mix well and continue frying together till the oil starts separating
from the masala.
Add the above
to the channa and pressure cook till done.
When done,
take off the lid, and let it simmer on a low flame for 5-6 minutes, while you
stir occasionally.
Garnish with chopped coriander and serve hot. Tastes best with rice, or bread.