Channa / chick peas in tomato masala gravy

Channa Batoora is an eternal favourite, a treat when we used to visit restaurants during our younger days.

Now a days, I make channa at home and we have it with puri - whole wheat. While both Puri and Batoora are both deep fried, wheat puri is the lesser evil while compared to the 'processed flour' Batoora!!

Remember to soak the chick peas in ample water for 6 hours, if you are not using the canned variety.

Ingredients:

Chick peas / kabuli channa - 1 cup

(Optional) potato - 1 large, cut into thin batons 

Onion - 2

Garlic - 3 cloves

Ginger - 2 inch

Tomato - 2 large

Salt

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Garam masala - 1/2 tsp

Oil (preferably sunflower /refined) - 2 tbsp

Jeera - 1 tsp

Mustard seeds (optional) - 1/2 tsp

Coriander leaf for garnish

Method:

Soak the channa in 4 cups of water for at least 6 hours, preferably overnight.

Then pressure cook with 1 tsp salt and 1/4 tsp turmeric powder until soft but retains shape. ( 3 whistles and 15 minutes on low flame)

Peel both the onions. Grind 1 1/2 into a paste and chop 1/2 finely.

Chop the garlic and ginger finely.

Purée the tomato and keep aside.

Heat the oil and splutter the jeera (and mustard, if using).

Add the ground onion, chopped onion, ginger and garlic.

Fry until the onion turns golden.

Reduce flame. Then add 1/2 tsp salt, 1/4 tsp turmeric powder, chilli powder and garam masala. Fry well.

After a minute , add the tomato.

Fry for 5 minutes on a medium flame.

Now add the cooked channa (and potato , if using ) with all the water and cook covered on a low flame for 15 minutes, stirring occasionally.

Serve hot decorated with chopped coriander leaf.