Channa Masala

Ingredients:
Kabuli Channa ( whole chick pea) - 200 gms
Jeera (cummin seeds) - 1 tsp
Onion - 1 ( slice, brown and grind to paste)
Ginger-garlic paste - 1 tbsp
Tomato - 1 small ( chop)
Channa Masala - 2 tsp

Garam masala powder - 1/4 tsp

Green chillies - 1

Red chillie powder - to taste

Ginger - 1/2 " piece julliene finely

Lime juice - to taste

Salt - to taste

Ghee/oil - 3 tbsp

( Instead of the onion paste and chopped tomatoes I used a readymade paste - Maggi Bhuna Masala )-

Soak the channa overnight.

The next day pressure cook it with a tea bag ( this gives it the rich black colour) * useful tip from my sister-in-law, and a green chilli till soft.

In a wok, heat the oil/ghee. 

Add the cummin.

And the onion paste, the ginger garlic paste and sauté awhile.

Add the chopped tomatoes now.

Sauté further.

Add the channa masala, fry the masala for some time

Add the boiled channa, salt, chillie powder

Simmer for about 5-8 minutes.

Add garam masala.

Remove, garnish with corriander leaves, sliced onion, julienned ginger

Squeeze lime juice into the channa and serve with rotis, nan, batura.

Or even eat it plain.