|Oil||- 2 tbsp|
|Onion||- 1 (chopped)|
|Channa (Chickpeas)||- 1 cup|
|Ginger Garlic paste||- 1 tbsp|
|Turmeric powder||- 1/4 tsp|
|Coriander Powder||- 2 tsp|
|Chilly Powder||- 1 1/2 tsp|
|Garam Masala||- 1/2 tsp|
|Aamchur (Dried Mango powder)||- 1/2 tsp|
|Cumin Powder||- 1/4 tsp|
|Water||- 2 1/2 cup|
1. Soak the Channa overnight or for a minimum of 4 hours.
2. Heat oil in the pressure cooker and saute the onion till transparent.
3. Add Ginger Garlic paste and chopped tomatoes and saute for a couple of minutes.
4. Add the powders - Turmeric, Coriander, Chilly, Garam Masala, Cumin and Aamchur to this and saute for a couple of minutes.
5. Add the soaked chana and the water to this and mix well.
6. Close the pressure cooker and cook the chana until 2-3 whistles.
Wait for the pressure to go before you open the cooker. Your chana masala is ready to serve. You could garnish with some corriander leaves (I ran out of them). Even though the perfect accompaniment is Batura, it also goes well with Chapathi, Poori 'n Roti.
And now it is award time! Shahana of Me 'n My Apron has shared 3 beautiful awards with me. Thank you Shahana!
1. Namitha and Sunitha of Collaborative Curry
2. Cicily of Spices from the Queen of Arabian Sea
3. Aparna of Ladies Special Adukkala
4. Bharathy of Spicy Chilly
Cicily of Spices from the Queen of Arabian Sea has shared 2 beautiful awards with me. Thank you Cicily!
I would like to share these 2 awards with:
1. Sarah of Vazhayila
2. Shahana of Me 'n My Apron
3. Rahin of Lazzat
4. Faiza Ali of Faiza Ali's Kitchen
5. Katy of Food for Hungry Soul
6. Deepa and Tanu of Hamaree Rasoi
7. Aquadaze of Served with Love