Serves: 4-5 Ingredients: Cooked Channa - 2 cups (or 1 cup raw) Onion - 1 cup Tomato - 1 cup Green chili - 4 Ginger paste - 1 tsp Garlic paste - 1 tsp Turmeric powder - 1 tsp Red chili powder - 2 tsp Garam masala - 1 tsp Mustard seeds - 1 tsp Cumin seeds - 2 tsp Coriander leaves - 1 tbsp Oil - 3 tbsp Salt - as required Water - as required
- If using cooked channa from a can, drain the liquid and rinse thoroughly. If using raw dry channa, soak overnight and cook as mentioned here.
- Blend together enough onion (1.5-2 medium) and green chili to get about 1 cup of puree.
- Blend enough tomato (about 3 medium) to get 1 cup of puree. You can also add a few tbsp of mint and coriander leaves and blend if preferred.
- Roughly chop coriander leaves for garnish.
- Heat oil in a pot and add mustard seeds.
- Once it starts to crackle, add cumin seeds and let it splutter for a few seconds.
- Add the onion and green chili puree slowly and mix well. Saute well till it starts becoming brownish and raw smell goes. Add a little salt to speed up cooking. Should take 6-7 minutes.
- Add turmeric powder, red chili powder, and garam masala. Sprinkle a little water so that the powders don’t burn. Saute till oil starts releasing from sides.
- Add tomato puree and a little salt. Saute well till tomato changes colour and oil releases from the sides. This is important to ensure that the gravy is not watery at the end. Should take 8-10 minutes.
- Add cooked channa and fry for a few minutes.
- Add enough water to get gravy to desired thickness and mix well.
- Taste and add salt as required.
- Let the mixture boil on low heat for 3-5 minutes.
- Remove from heat and garnish with chopped coriander leaves.
- Serve hot as a side with chapati, dosa, rice etc.