Chana Masala

Ingredients:

1. Chick Peas/ Kabuli Chana - 1 cup

2. Onion - 2 

3. Tomato - 1

4. Green Chillies - 1

5. Garlic paste - 1 teaspoon

6. Ginger paste - 1 teaspoon

7. Cumin Seeds/Jeera - 1/2 teaspoon

8. Red Chilli powder - 1/2 teaspoon

9. Turmeric powder - 1/2 teaspoon

10. Coriander powder - 1 teaspoon

11. Garam Masala - 1/2 teaspoon

12. Oil - 1 tablespoon

13. Salt to taste 

Method:

1. Soak washed Kabuli Chana in water for 8-10 hours. 

2. Pressure cook the soaked chana with enough water, 1/2 teaspoon salt and  1/4 teaspoon turmeric powder for 15-20 minutes.

3. Heat oil in a pan and add cumin seeds. Then add finely chopped onions, ginger-garlic paste and slit green chillies and saute till onions start turning brown. 

4. Add  turmeric powder, red chilli powder, garam masala and coriander powder and fry for a minute.

5. Add tomatoes and cover and cook till they are mushy.

6. Take around 1 tablespoon of cooked chana and grind it into a fine paste. This will make the curry thick. Add cooked chana and chana paste to pan and mix well. Cook for around 10-15 minutes on medium flame. 

Serve Chana Masala with a slice of lemon and chopped onions along with chapathi/rice.

Linking this recipe to following event: Healthy Lunch Recipes hosted by Full Scoops and organized by Priya's Versatile Recipes.