Channa (Chick peas) - 1 cup soaked over night
Tomato - 2 large pureed
Ghee + Oil - 4tbsp
Mustard - 1 tsp
To be ground:
Onion - 1 large
Cloves - 2
Red chillies - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
cardamom - 3
cinnamon stick - 3 pieces of 1 inch
peppercorns - 6
jeera (cumin seeds)- 1 tsp
garlic - 4 pods
ginger - 2 inch piece
opt:
Curry leaf - 4
Coriander (cilantro) leaf - 1/2 cup
Pressure cook the Channa till it is cooked. ( 2 whistles and 10 minutes)
Heat fat in a large pan. Splutter the mustard.
Add the ground paste and saute till the raw smell of onion is gone.
Add the tomato paste and cook till oil floats on the side.
Add the Channa with the water. Add salt to taste.
Add a little more water and cook on low flame till gravy is thick and salt gets absorbed.
Decorate with some onion rings and cilantro.
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