Channa Masala

Channa Masala

Ingredients

150 gms chickpeas

2 medium red onions, chopped finely

2 large tomatoes, chopped

2 bay leaves

1 tsp red chili powder

½ tsp turmeric powder

4 tbsp oil

To be ground:

1 tsp cumin seeds

1 tsp coriander seeds

6 flakes garlic

1” piece ginger

½ tsp poppy seeds

1 big cardamom

2 sticks cinnamon

Directions

Soak chickpeas overnight in water. Cook chickpeas in sufficient water with a little salt till soft but not mushy. Grind the masala to a fine paste in a blender. In a pant heat oil and add bay leaves. Add chopped onions and sauté till translucent. Add red chili and turmeric powder and stir. Add the ground masala paste and saute for 5-6 minutes till the masala releases a good aroma and separates from the oil. Now add the tomatoes and sauté for 2-3 minutes. Add the cooked chickpeas and a glass of water. Add salt to taste and stir. Simmer on low heat for a few minutes till the gravy thickens. Garnish with chopped coriander leaves. Serve with rotis (flat breads) or rice.