|
Ingredients
|
Quantity
|
|
Kabuli channa
|
1 cup
|
|
Water
|
1 liter
|
|
Chilli power
and salt
|
to taste
|
|
Cumin powder
|
½ t sp
|
|
Coriander powder
|
½ tsp
|
|
Turmeric powder
|
1 tsp
|
|
Grated onions
|
1/3 cup
|
|
Tomatoes – blanched and chopped
|
¼ cup
|
|
Ginger – thinly sliced
|
1 tbsp
|
|
Minced garlic
|
1 tsp
|
|
Curry powder
|
1 tsp
|
|
Or
|
|
|
Garam masala powder
|
½ tsp
|
|
Coriander leaves – chopped
|
1 handful
|
Soak channa overnight in four cups water. Add salt and pressure-
cook on high heat for five minutes. Lower the heat and continue to cook for 15
minutes more or until done. Remove from heat. When cool, put the channa in a
bowl and set aside.
Reheat the same pressure cooker and lightly roast the cumin seeds.
Add coriander powder and turmeric powder and stir well. Quickly add onion,
tomato, ginger, garlic, chilli powder and the remaining water.
Pressure-cook for ten minutes. When cool, open the cooker and keep
stirring constantly until almost dry. Add curry powder or garam masala powder
and cooked channa along with the water in which it was cooked. Simmer for five
to seven minutes until the gravy is thick. Remove from heat. Serve garnished
with coriander leaves.
