Ingredients:
- Channa (Chick peas) – 1 cup
- Onions – 2 small (chopped roughly)
- Tomatoes – 2 big
- Green chillies – 2 sliced roughly
- Turmeric powder – 1/4 tsp
- Red Chilli powder – 1 tsp
- Cinnamon – 1/2 inch stick
- Cloves – 2
- garam masala powder – 1/4 tsp (optional)
- Oil – 2 tbsp
- Ginger garlic paste – 1/2 tsp
- Salt – to taste
- Coriander leaves – for garnish
Method:
Soak channa overnight and pressure cook adding a pinch of salt and required amount of water.
Boil some water in a pan and to this, add the whole tomatoes and allow them to cook for 5 min. Remove from heat and allow to cool. You should be now able to peel the skin of the tomatoes easily – be mindful of the steam. In a blender/mixie, add the tomatoes, onions, green chillies, cinnamon, cloves, ginger garlic paste and grind to a paste and set aside.
In a pan, heat oil, add garam masala powder, add the ground paste and mix well. To this, add the red chilli powder, turmeric powder and salt and mix well. Allow the mixture to boil. Then, add the cooked channa and mix well. Allow the whole mixture to cook until oil starts coming out at the sides/top. Top with coriander leaves.
Serve with Pooris, Chappathis/Rotis. Note: Alternatively, you can make this by using plain raw tomatoes instead of boiled tomatoes. Each of these methods impart a slightly different flavor to the dish.
