INGREDIENTS:
| CHANNA | 2 CUPS |
| ONION | 1 NO |
| TOMATO | 2 NOS. |
| GINGER | SMALL PIECE |
| GARLIC | 3 NOS |
| CUMIN SEEDS | 1/4 TSP |
| CORIANDER POWDER | 1/2 TSP |
| CHILLI POWDER | 1/4 TSP |
| TURMERIC POWDER | A PINCH |
| GARAM MASALA/CHOLEMASALA POWDER | 1/4 TSP |
| SALT | AS NEEDED |
| OIL | 2 TBLSP |
| GREEN CHILLI | 2 NOS. |
| CORIANDER LEAVES | FEW |
METHOD:
- Soak channa for 6 hours. Pressure cook it ,by adding salt to it, till 4-6 whistles.
- Grind ginger, garlic,cumin seeds, one tomatoand chilles into a fine paste.
- Chop the onion and a tomato finely.
- In a kadai,add oil and fry the onions for few minutes,till it becomes pink.
- Add the chopped tomatoes.
- Saute till it becomes mushy.
- Add the ground Masala.
- Saute for few minutes.
- Throw in the coriander powder, chilli powder, turmericpowder and the garam masala/cholemasala powder.
- Saute till it leaves oil on sides and a nice aroma comes.
- Add the cooked channa to it .
- Mix well and keep it in a medium flame.
- Add a cup of water
- Boil for 10-15 mins in a slow flame.
- Transfer to a serving bowl and garnish with coriander leaves.
0 comments:
Post a Comment