Channa Masala

White chick peas – 1 cup

Onion – 1 chopped finely

Ginger, garlic paste

Channa masala

Salt

Coriander leaves

Lemon juice – 1 tsp

For Grinding

Tomato – 2 nos ( boiled and skinned)

Onion – 1 big sized ( sauté in kadai)

Dhaniya – 1 tsp (fried in empty pan)

Red chilli - 3 nos.

Make it a paste and keep aside.

Method:

1. Soak channa overnight and pressure cook until soft,with enough water.
2. Heat a kadai with 1 tsp of oil. Add cinnamon and  bay leaf, and fry for few seconds and then add ginger garlic paste and fry till the raw smell goes and add chopped onions and fry till it becomes golden brown.
3. Add salt, red chilli, and mix well.
4. Add the grinded tomato onion paste to the cooking gravy and fry in low flame for 5 minutes. Add cooked channa with the water to the gravy. Simmer and allow it to cook for 5-10 mins.
5. Keep stirring till the gravy reaches the desired consistencyand switch off. Garnish with finely chopped coriander leaves, raw onion and lemon juice.