Ingredients Jump to Instructions ↓

  1. 1 1/4 cups soaked kabuli chana (white chick peas) 1 tsp tea leaves (tied into a small muslin cloth to form a pouch) 1 bayleaf (tejpatta) 2 capsicums, chopped 1 tomato , chopped 2 green chillies, slit lengthwise 1 stalk of curry leaves (kadi patta) 1/4 tsp cinnamon (dalchini) -cloves (laung / lavang) powder 1/2 tsp garam masala 1 tsp chole masala 1 tsp coriander (dhania) powder 1/2 tsp chilli powder 1/4 tsp turmeric powder (haldi) 3 to 4 pinches asafoetida (hing) 1/2 tsp cumin seeds (jeera) 1 tbsp lemon juice salt to taste 2 tbsp oil 1 tbsp ghee or butter Grind to a paste: 2 tbsp boiled kabuli chana (white chick peas) 1 tomato 1 tsp coriander (dhania) 1 mint sprig 1/2 cup water in which channa was boiled 1 bayleaf (tejpatta) (which was cooked) with channa

Instructions Jump to Ingredients ↑

  1. Add bayleaf, tea pouch to channa before pressurecooking, Pressurecook soaked channa till very soft, but not mushy (at least 5 whistles). Drain, but save water, do not discard. Heat oil in a heavy pan. Add capsicum, tomatoes, stirfry for 2 minutes. Add ground paste, stir and cook till oil separates. Add all dry masalas, 1 cup water which was drained from channa. All to come to a boil, add channa, allow to resume boiling. Simmer till gravy is almost dry, and remove from fire. Pour into serving dish. Before serving, temper as follows: Heat ghee in a small pan. Add cumin seeds, asafoetida, allow to splutter, add chillies and curryleaves. Add lemon juice, 1/4 cup water which was drained from channa. Pour immediately over channa, mix gently till to blend a little. Serve hot with slices of bread, parathas, or bhaturas


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