Masala Channa

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.

Kabuli Chana Gravy

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.

Kabli Chana (Chick-Pea Dal)

Ingredients	Quantity
Kabuli channa (beige chickpeas ) or kala channa (brown chickpeas)	6 cups
Vegetable oil	1 cup
Cayenne	1 tsp
Turmeric	¼ tsp
Caraway seeds	1 tsp
Salt	1 tsp
Garlic cloves – chopped	6
Tamarind paste	1 tbsp
Fresh hot green chillies – seeds if desired	4
Chopped parsley	1 tbsp

Soak the chickpeas overnight in plenty of cold water. Drain well. Heat the oil in a saucepan over medium heat. When hot, add the cayenne, turmeric, and caraway seeds, and cook for 2 or 3 minutes. Add the drained chickpeas, stir, and cook for 3 to 5 minutes more, stirring occasionally. Add the salt, garlic, and the tamarind paste mixed in ½ cup water. Then add 1 ¼ cups hot water and the chilies. Cover tightly and cook over a low heat for 2 to 3 hours, or until the chickpeas are tender, adding more water if necessary. Sprinkle with parsley before serving.