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2 Cup chickpeas or Channa (Soaked overnite)
3-4 Onions
3 Tomatoes (grated)
2 tsp Ginger Garlic (crushed)
8-10 Peppercorns
2-3 Bay Leaves
5-6 Cloves
2 Badi Elaichi (Black Cardamom)
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1/2 tsp Black Pepper Powder
1 tsp Amchur Powder
1 tsp Cumin Seeds
Salt to taste
Oil
3-4 Onions
3 Tomatoes (grated)
2 tsp Ginger Garlic (crushed)
8-10 Peppercorns
2-3 Bay Leaves
5-6 Cloves
2 Badi Elaichi (Black Cardamom)
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1/2 tsp Black Pepper Powder
1 tsp Amchur Powder
1 tsp Cumin Seeds
Salt to taste
Oil
·
Take
a pressure cooker and add soaked channa with 5 cups water,sliced onion (1),bay
leaves,cardomom,cloves,peppercorn and salt.Let it cook on a low flame till
channas are done.
·
When
Channas are done drain the water and separate whole spices.Keep aside.
·
Now
puree the remaining onions.
·
Heat
oil in a pan and add cumin seeds.Let it splutter and add ginger garlic and
pureed onion. Fry till golden brown.
·
Now
add tomatoes,turmeric powder,amchur,coriander,pepper, garam masala powder and
fry for 5-6 minutes.
·
Add
the drained channa water (stock).Mix well and let it boil for 10 minutes.
·
Serve
hot with pooris.
