It has been long time I have done Channa as most of the time I use Channa to do the sundal. Kids wanted have puri for the dinner so decided to make ChannaIngredients:
White Kabuli Channa – 1 cup
Onion – 2
Tomatoes – 2
Ginger – 1 inch piece
Garlic – 7 or 8
Tamarind – small lemon sized
Jaggery – 1 teaspoon
Oil – 2 1/2 Tablespoon
Green Chillies – 2
Chilli powder – 11/2 teaspoon
Cardamoms – 3
Cloves – few pieces
Cut coriander leaves – table spoon
Cumin Seeds – 2 teaspoons
For Garnishing:
Finely cut onion
Lemon pieces
Method
Soak Channa for 8 to 10 hours
Wash well and cook it in pressure cooker with enough water for 20 mins
Blanch tomatoes in hot water and remove the skin and grind it separately
Heat little oil in the kada add onion, ginger, garlic and fry till raw smell goes of
Add cardamom, clove and cinnamon to the fried onion,ginger and garlic
when this is cooled down transfer to mixie and grind it to nice paste
Heat the Kada with rest of the oil
Add Cumin seeds when it splutters fry masala paste in medium flame till oil separate it.
Add tomato puree and fry till moisture is completely absorbed
Add Salt, Jaggery, tamarind extract and boiled channa (with water in which channa was cooked)
Boil till the gravy is thick enough to serve
Garnish with Green chillies and coriander leaves.
Serve with Finely cut onions and Lemon pieces
