Kabuli Channa Masala / Chickpea Curry

Kabuli Channa Masala /White Chickpea curry

Ingredients:

1. Kabuli Channa / Chickpea  - 2 cups
2. Onion - 1 big
3. Tomato -1 (hybrid)
4. ginger- garlic paste - 1 teaspoon
5. Cloves - 2 or 3
6. Cinnamon - 1" piece
7.Green chilly - 3
8. Red chilly powder - 2 teaspoon
9. Coriander powder -3 teaspoon
10. Meat masala -1/2 teaspoon
11. Garam masala - 1/4 teaspoon
12. Oil - 1 tablespoon + 1 teaspoon
13. Water 1-2 cups
14. Salt

Preparation:

1. Soak the Channa in water for a few hours, preferably overnight.

2. Pressure cook the channa/ chickpea. Chop the onions. Cut each green chilly into 2 or 3 pieces. Cut the tomatoes into 3 or 4 pieces. Puree the tomato pieces.

3. Heat 1 teaspoon oil in a big kadai. Add cinnamon and cloves, stir and add the chopped onions. When the onion pieces turn transparent, switch off the stove. Allow to cool. Then grind the mix coarsely in a mixer.

4. Add the remaining oil into the kadai and heat it. Add the ground onion mix and fry till golden brown. Add the ginger-garlic paste and fry. Reduce the flame. Add the tomato puree, red chilly powder, coriander powder and meat masala. Stir for a minute. When the mix dries up, add green chilly pieces. Stir and add a cup of water. Bring to a boil, add the cooked channa and salt. Simmer for 5 minutes. If the gravy is too thick add more water and adjust the consistency. Adjust salt.

5. Serve hot with rotis and all kinds of bread and rice.

ANOTHER OPTION:

You can also dry up the gravy.This option will be useful for lunch boxes.