Indian

SERVING SIZE – 3

INGREDIENTS:

• Chick peas / Garbanzo beans – 2 cups
• Onion (big size) – 1 number
• Tomato (medium) – 2 numbers
• Channa masal powder – 1 ½ – 2 tbsp
• Green chilies – 1 – 2 numbers
• Red chili powder – ½ tsp
• Turmeric powder – ½ tsp
• Ginger- garlic paste – 1 tbsp
• Lemon juice – 1 tsp
• Coriander leaves – few
• Cloves – 2 numbers
• Cinnamon – ½ inch stick
• Bay leaves – 2 numbers
• Cardamom – 2 numbers
• Cumin seeds – 1 tsp
• Hing – 2 pinch (optional)
• Salt – to taste
• Oil – 2 tbsp
• Butter – ½ tbsp

PREPARATION:

• Soak chick peas over night. Then cook it in the pressure cooker for 4 – 5 whistles with enough water. [OR]  You can use the canned chick peas.
• Take a kadai, heat the oil and butter, and add the cinnamon stick, bay leaves, cloves, cardamom, hing and cumin seeds. Then add the chopped onion and sauté it until golden color.

• Add chopped green chilies, turmeric powder, ginger – garlic paste and sauté it until raw smell is gone.
• Add the chopped tomatoes and mix it well. Let it cook for 5-10 min. Then add the channa masala powder, red chili powder and mix it well. Add some water, let it come to boil.
• Add the canned or cooked chick peas and mix it well. Let it cook for 5 minutes. And switch off the stove.
• Add the chopped coriander leaves and lemon juice and mix it well.
• Serve it hot with chapatti, poori [or] rice.

Note:

• You can also grind the Onion, tomato, Green Chilli, Ginger and Garlic in a mixer and then saute instead of finely chopping (just chop it to your liking).