Channa Masala

Channa masala:

Channa/Chick peas- 1 Can

(or if using dry channa 2 cups)

Onion- 1

Tomatoes- 2

Ginger/Garlic grated- 2 tbsp

Green chilli- 3 or 4

Coconut- 1 tbsp

Cumin seeds- 1 tsp

Fennel seeds- 1 tsp

Turmeric powder- 1 tsp

Chilli powder-1 tsp

Dhania Jeera powder-1 Tbsp

Channa masala powder or Garam masala- 1 tbsp

Hing- a pinch

Salt

Oil

For Tempering

Cloves- 2

Cinnamon- 1 big stick

Cardamom- 1

Bayleaf-1

Cumin seeds- 1 tsp

Curry leaves- few (optional)

1. In a pan roast the coconut, green chillis, cumin seeds and make it into a paste by adding 1 tsp of fennel seeds.
2. In a pressure pan, add the tempering items to oil and when the nice aroma of spices come, add the grated ginger+garlic and sauté it really well for a min, then add the onions(cut thin & lengthwise) and sauté it.
3. To this add the cut tomatoes and sauté it until the tomato gets mushy.
4. Now add the coconut paste and sauté it till oil floats on top.
5. Now add turmeric, chilli & dhania jeera powders & salt.
6. To this add the chick peas( wash the canned chick peas thoroughly before you add it), add a pinch of hing and add little water. Now pressure cook this for two whistles.
7. When the pressure is released, open the pan and mash few of the chick peas with the back of your ladle. This is to get the thick consistency. I do this so I can avoid adding potatoes to get the thickness. Cook the channa for another min or so and then sprinkle channa masala or garam masala before turning off the flame.
8. Garnish with Cilantro leaves and squeeze some lemon.

This can be served with Chapathi, Puri, or Idyappam