– 200 grams Channas (Kabuli Channa)
– 25 grams powder channa masala
– 1 springs coriander leaves
-1 pinch cumin seeds
-1 tbsp ginger garlic paste
-2 Green chillies
-3 tbsp oil
-2 tsp turmeric (optional)
-1 pinch whole garam masala
-1 Cup grated coconut
-2-4 Curry leaves
-salt to taste
Soak chana in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs .
Pressure cook chana, Drain the chana , reserve the liquid ,
Chop up onion, tomatoes. Heat oil in a deep saucepan and add cumin seeds ,curry leaves whole garam masala ,When the cumin seeds change color add chopped onion to it and saute till they are brown .
Add the Ginger-garlic paste to it and saute for couple of minutes . Add all the tomatoes, dry powders to it and saute add salt. Saute the tomatoes till they are soft and mushed up, Add the chana to the mixture and mix gently so that chana are properly coated in the mixture .
Add the reserved water depending on the gravy you need, check and adjust the seasoning. Simmer the stove and cook covered for 5-6 minutes , then add the grated coconut and mix gently.
Garnish it with coriander leaves .
Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side.