A north indian gravy recepie made as a side dish for pooris, chapatis or bhatura.

Preparation time: 15mins

Cooking time: 20 mins

Serves: 5 to 6

INGREDIENTS:

• Chana: 2 cups
• Onion: 2 finely chopped
• Tomato: 1 finely chopped
• Green chillies: 2 vertically slit
• Ginger: a small piece juliened
• Curry leaves: few
• Red chilli powder: 1 tbsp
• Turmeric powder: 1/4 tsp
• Salt: for taste
• Chana masala powder: 1 tbsp
• Cumin seeds: 1/2 tsp
• Vegetable oil: 2 tsp
• Coriander leaves: few chopped

PREPARATION:

• Soak chana for 4 to 5 hours.
• Boil chana in pressure cooker with little salt and 3 small cups of water for 3 to 4 whistles.
• Heat oil in a wok, add cumin seeds, green chillies and curry leaves, let it splutter.
• Add onions and salt and saute till it becomes golden brown.
• Add tomatoes and saute till it becomes mushy.
• Now add all the dry spice powders, sprinkle little water and toss well for a minute.
• Add the cooked chana along with the water and cook for 5 mins.
• Garnish with coriander leaves and serve.