Preparation: 50 mts
Serves: 4-5 persons
- 250 gms kabuli channa, soak in water overnight
- 3 green chillis, slit length wise
- 1 tsp grated ginger
- 1/2″ cinnamon stick
- 1 whole black cardamom
- 1 bay leaf
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp red chilli pwd (adjust to suit your spice level)
- fresh coriander leaves for garnish
- salt to taste
- 1 1/2 tbsps oil
For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)
- 1 1/2 tbsps coriander seeds
- 1 1/2 tsps anardana (dried pomegranate seeds)
- 3 cloves
- 1″ cinnamon
- 2 black cardamoms
- 1/2 tsp pepper corns
- 3/4 tsp cumin seeds
- Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
- Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
- Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.
- Add the ground masala pwd and mix well.
- Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 4 mts.
- Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.
- Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
- Serve hot as a snack garnished with chopped onions or with bhatura or rotis.