October 29, 2008
This one goes to Sunshinemom's FIC Brown event.
Onion chopped-2 cups
Ginger Garlic paste-1 tsp
Coriander leaves-a handful
Spice powders(you can vary the measurement according to your taste):
Channa masala-2 tsp
Turmeric powder-1/2 tsp
Red chilli powder-as per taste
Badshah kitchen king masala-1/2 tsp(optional)
Soak channa overnight and pressure cook(5 to 6 whistles) until it is cooked. Drain the water and set aside.
Heat oil in a pan, tamper with jeera. Fry onions and ginger garlic paste till the raw smell goes and onions turn brown. Sprinkling little salt to onions makes them cook faster.
Add chopped tomatoes, spice powders, salt and fry till tomatoes are cooked. If the gravy is too dry, add water and simmer for 30 minutes. Add cooked channa and boil on medium heat for another 5 to 8 minutes. Garnish with coriander leaves.
Cut the edges of bread slices, toast them lightly with butter or ghee. Top it off with channa gravy and enjoy!