|
Ingredients
|
Quantity
|
|
Kabuli channa
|
¼ kg
|
|
Medium onion
|
2
|
|
Oil
|
4 to 5 tbsp
|
|
Garlic cloves
|
6
|
|
1” ginger
|
1 piece
|
|
Coriander-cumin
|
1 tsp
|
|
Pepper
|
1 tsp
|
|
Green chillies
|
2
|
|
Channa masala
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Kitchen king masala
|
1 tsp
|
|
Salt
|
to taste
|
|
For
garnishing:
|
|
|
Sliced boiled or fried potatoes, tomatoes,
chopped coriander leaves and lemon quarters
|
1
|
Soak channa overnight. Next morning boil in salted water till
tender, or pressure-cook till done. Drain if necessary or dry by putting on
high heat till water evaporates. Keep aside. Grind together onions, garlic,
ginger and chillies. Fry in oil till brown. Add spices and mix well, Add
drained channa. Mix to coat channa with spices. Remove from fire. Serve garnished.
