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.
