Channa masala

Ingredients (serves for 4)

White channa / chick pea - 1 1/2 cup (1 cup size = 150 ml)

onion - 1

cumin seeds - 1 tsp

tomato - 1 1/2

ginger garlic paste - 1 tsp

coriander leaves

turmeric powder - 1/4 tsp

chilli powder - 1 tsp

chole masala / garam masala - 1 tsp

grated coconut - 4 tsp

fennel seeds - 1/2 tsp

salt - as needed

oil - 3 tsp

lemon juice - 1/4 tsp

Method:

• Soak chick pea / channa overnight and pressure cook for 3 - 4 whistles. Keep it aside
• chop onions and tomato
• heat a vessel with oil and add cumin seeds
  
• once it splutters add chopped onions. 
  
• fry till the onions become transparent and then add ginger garlic paste
  
• saute till the raw smell goes off
• add the chopped tomatoes, salt and fry till the tomatoes become mushy
   
• now add turmeric powder, red chili powder and chole masala / garam masala
  
• fry till the raw smell goes off
  
• grind grated coconut and fennel seeds to a thin paste and it to the gravy
  
• mix well and cook it for 5 mins
  
• add the cooked channa with 1 1/2 cup of water
   
• let it cook for 10 - 15 mins till it becomes thick

• garnish with coriander leaves, chopped onions, lemon juice and transfer it to a bowl
  
• serve with roti, chappathi, paratha and rice varieties