Channa Masala

Ingredients:

Channa / Vellai Kondai Kadalai	1 cup
Onion (Medium size)	3
Tomato	2
Ginger and  Garlic Paste	2 tes
Green Chilly	1
Oil	2 tbs
Cinnamom	½ inch
Cloves	2
Red Chilly Powder	1 tbs
Coriander Powder	½  tbs
Amchur / Dry Mango Powder	¼ tes
Chaat Masala	¼ tes
Dry Fenugreek Leaves (Kasuri Methi)
Coriander Leaves	Handful
Salt	To Taste

Procedure:

1. Wash and soak the channa for 8 hrs or overnight. Pressure cook  it with soaked water and salt for 3 whistles in high flame.

2. Chop and grind 2 onions into coarse paste.

3. Chop the remaining onion into small pieces.

4. Wash and grind the tomato into fine paste.

5. Heat the oil in a pan, add cinnamom, cloves, chopped onion and fry till it turns into golden color.

6. Then add ginger - garlic paste and green chilly (slit into two halves). Fry for a minute.

7. And then add the tomato puree, red chilly powder and coriander powder. Fry till the oil separates from the mixture.

8. Now add the cooked channa and salt, mix them well. Cook for 5-7 mins.

9. Finally add the amchur powder, chaat masala powder and Kasuri methi. Cook for few seconds.

10. Garnish with finely chopped coriander leaves.

     Serve with chapathi, poori or Roti.