Ingredients:
White Kabul channa - 1 cup
Onion - 3 nos (chopped roughly)
Tomatoes - 2 nos (chopped roughly)
Ginger - 1 small piece
Garlic - 2-3 pods
Red chilli powder - 1 tbsp
Garam masala - 1/2 tsp
Channa masala powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 small piece
Cardamom - 2
Cloves - 2
Bay leaves - 1
Salt - as per taste
Oil
Method:
Soak the channa overnight and pressure cook till tender. Heat oil in a pan. Add chopped onions and tomatoes. Fry till the onions turn golden brown and tomatoes are cooked well. Allow it to cool and grind it along with cinnamon, cardamom, cloves, bay leaves, ginger and garlic.
Heat oil in a pan. Add cumin seeds and the grounded paste. Fry well. Add all the masala items along with salt. Fry till the oil seperates. Add the pressure cooked channa and mix well. Add water if required. Boil for few minutes. Garnish with corriander leaves and serve with rotis or puri.
White Kabul channa - 1 cup
Onion - 3 nos (chopped roughly)
Tomatoes - 2 nos (chopped roughly)
Ginger - 1 small piece
Garlic - 2-3 pods
Red chilli powder - 1 tbsp
Garam masala - 1/2 tsp
Channa masala powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 small piece
Cardamom - 2
Cloves - 2
Bay leaves - 1
Salt - as per taste
Oil
Method:
Soak the channa overnight and pressure cook till tender. Heat oil in a pan. Add chopped onions and tomatoes. Fry till the onions turn golden brown and tomatoes are cooked well. Allow it to cool and grind it along with cinnamon, cardamom, cloves, bay leaves, ginger and garlic.
Heat oil in a pan. Add cumin seeds and the grounded paste. Fry well. Add all the masala items along with salt. Fry till the oil seperates. Add the pressure cooked channa and mix well. Add water if required. Boil for few minutes. Garnish with corriander leaves and serve with rotis or puri.
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