CHANNA MASALA

Preparation Method :

• Soak channa for 8 hours in a pressure cooker.
• Pressure cook all the ingredients together to give one whistle. After the first whistle, keep on low heat for about 20 minutes. Keep aside.
• Dry roast cumin seeds on the tawa on low heat till rich brown but not burnt. Keep stirring continuously while roasting. Switch off the heat.
• Remove cumin seeds from tawa and add coriander seeds on the hot tawa. Stir without putting on the heat for 2 minutes till golden brown. Remove coriander seeds from tawa.
• Add pomegranate powder and stir for a minute till brown but not burnt.
• Grind all three together without water to a blackish powder. Sieve the powder through a metal strainer. Keep aside.
• Heat 3 tablespoon oil. Add chopped onions. Saute till light golden. Add the freshly powdered roasted spices. Stir for a few seconds. Add ginger-garlic. Stir for a minute.
• Add tomato puree and stir till well blended. Add the rock salt and other dry masalas. Bhuno the masala till it turns brownish in colour and oil separates.
• Remove tea bag from the boiled channas. Add boiled channas. Mix well. Mash with a potato masher to a paste like. Add the remaining channas, reserving the liquid.
• Mix well for 5 minutes. Add the reserved channa liquid. Simmer for 30 minutes. Remove from heat.
• Heat ghee. Reduce heat-Add ginger, saute till golden. Remove from heat. Add red chilli powder. Mix and pour over the channas. Garnish with tomato and green chillies.