Channa Masala

Ingredients
Elachi – 1
Cinnamon – 1 inch piece
Garlic – 5 pods
Ginger – 1 inch piece
Onion – 1 big one
Tomato – 2
Turmeric powder – ¼ tsp
Home made Chilly powder – 1 tblsp
White channa – ½ cup
Salt and water
Oil – 2 tblsp

Preparation

1. Soak channa in water for overnight. Pressure cook for 3 to 4 whistle.

2. Heat oil in pan temper with elachi and cinnamon. Then fry garlic and ginger to golden brown followed by chopped onion. Fry till it turns brown and then add tomato. Once tomato is mushy add turmeric and chilli powder fry till raw smell goes. You can add few drops of water if it burns at bottom. Once done cool it down and grind to a smooth paste in mixi.

3. Heat same pan and add the cooked channa, grinded paste, salt and 1 ½ cups of water and boil it for 5 to 10 min or until the right gravy consistency is attained.

Note:

1. Add the water used for cooking the channa and reduce plain water accordingly.

2. Onion and tomato ratio is 1:2 . Based on size/quantity add them.

3. You can also add fennel seeds for tempering along with Elachi.