Channa Masala

Ingredients:

Cooked Channa - 3 cups (reserve the water left after cooking the channa)

Onion - 1 medium (chopped)

Tomato - 1 (chopped)

Garlic - 2 cloves (chopped)

Ginger - 1" piece (chopped)

Cumin seeds - 1 tsp

Channa masala powder - 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Whole garam masala - Bayleaf , cinnamon, cloves, cardamom ( 2 each)

Lime juice - 1 tbsp(optional)

Coriander leaves - 4 tbsp (chopped)

Oil - 3 tbsp

Salt to taste

1. Heat oil in a non stick pan and add the cumin seeds and the whole garam masala. Saute till the cumin seeds changes colour.

2. Add the onions. To fasten the cooking process, always add a pinch of salt to the onions. This will help ooze out the water from the onions and fasten the cooking process.

3. Once the onions are light brown in colour, add the ginger and garlic and saute on medium flame for a minute.

4. Add the tomatoes, turmeric powder and the channa masala powder. Saute well till the tomato gets all mushed up.

5. Now add the water thats was reserved from cooking the channa. Just one cup or less will do. Wait for the mixture to boil.

6. Add the channa and mix well. Adjust the salt. Add the lime juice for more sourness. Cover it and let it cook for 2 mins.

7. Now mix well again. Garnish with coriander leaves and cover the dish and let stand for 15 mintues.

8. After 15 minutes, mix well again and it's ready to serve.

This dish goes well with batura or poori. The recipe for which I'll be posting shortly!