- 1 cup Chickpeas, soaked overnight
- 1 red onion
- 2 tomatoes, chopped finely
- 2 tbsp Tomato puree
- 1/2 tsp Shahjeera ( caraway seeds)
- 1 rsp Cumin-coriander powder
- 1 tsp ginger-garlic paste
- 1-2 tbsp tamarind paste ( or as per taste)
- 1/2 tsp chilli powder ( or as per taste)
- Pinch of turmeric
- 1 tea bag
- 1 bay leaf
- Salt to taste
Method:Channa day soak in water before cooking or before 6 pm. Two whistles and pressure cook for 10 minutes in low flame Channa. Channa drain the water and both live. Chopped tomatoes, onions, green chillies and coriander leaves
Heat oil in a nonstick pan. When hot add cumin seeds, cumin After Babel, golden brown add the onions, salt and fry chopped. Garam masala, turmeric and add ginger garlic paste. Fry till the raw smell of ginger garlic paste leaves.
Sliced tomatoes, green peppers and cook until tomatoes soften and add oil separates.Add Channa masala, red chilli powder and fry for 2 minutes are over. Gram dry add water and boil for 3 minutes to allow it. Add Channa, salt and cook for 3 minutes to adjust. Add lemon juice and finally add coriander leaves.
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