White Chick peas /Channa -- 2 cups
Onion -- 1½ medium size or 1 large
Tomato -- 2 medium size
Ginger -- 1 tsp
Garlic -- 1 tsp
Turmeric powder -- ¼ tsp
Red chilli powder -- 1 tsp
Channa Masala powder -- 2 tsp
Coriander leaves -- ½ a cup, chopped
Lemon Juice -- 2 tsp
Oil -- 1 ½ tbsp
Salt -- to taste
Cloves -- 2
Cinnamon -- ½ inch piece
Fennel seeds -- 1 tsp
Preparation of Channa Masala:
Soak the channa overnight and pressure cook until done. Keep aside, do not drain of the water.
Let it cool. Grind ½ cup of cooked channa and keep aside.
Add oil in a pan, when hot, add hole spices and then add ginger and garlic and fry until the raw smell goes off. Then add the chopped onions and salt and fry until they are transparent. Add the tomatoes and fry until they are mushy.
Add turmeric powder, chilly powder and channa masala powder and fry until the raw smell goes off.
Now add the ground paste and saute in low flame for few minutes. Add the cooked channa, with the cooked water depending on the amount of gravy required. Mix well and let it cook on a low flame for 5 minutes.
Stir occasionally to make sure that it does not stick to the bottom of the pan.Switch off the flame when the gravy is of the required consistency.
Garnish with finely chopped coriander leaves and lemon juice and Keep the pan closed for a while. Serve with hot poori or battoora.