Ingredients:
- Chana (Chickpeas) - 1 cup
- Big Onion - 1
- Tomato - 2 (medium size)
- Green chilli - 1 or 2
- Curry leaves
- Coriander leaves
- Ginger garlic paste - 1 tbsp
- Cinnamon sticks -1 small
- Cloves - 4
- Cardamom - 2
- Oil
- Salt
- Water
Masala powders:
- Cumin powder - 1.5 tbsp
- Coriander powder - 2 tbsp
- Chilli powder - 1/2 tbsp
- Garam masala powder - 2 tbsp
- Armachor powder - 1/2 tbsp
- Pepper powder - 1/2 tbsp
- Turmeric powder - 1/4 tbsp
Preparation:
Soak chana for 8 hrs (overnight) and add 3 cups of water, salt and boil it in a pressure cooker, till it becomes soft. Don’t strain the water. Rather, use it while cooking the gravy.
In a pan, add oil and heat it. Once hot, add cinnamon sticks, cloves and cardamom. Then, add onions, curry leaves and saute for few minutes.
Then, add ginger garlic paste and fry till the raw smell goes off.
Add chopped tomatoes and the aforementioned masala powders and cook well.
Add little water for the masalas to cook.
Finally, add the boiled chana, salt and bring it to a boil. Add corriander leaves and turn off the stove.
Adjust the spiciness as required
Serve hot with roti/poori/chapathi/dosa.
