Dried Kabuli Channa (White Chick Peas) – 1 cup
Salt – 1.4 tsp
Cooking Soda – ¼ tsp
For Making the Paste:
Tomato Big – 1 (roughly chopped)
Onion (small sized) – 1
Boiled Channa – 2 tbsp
Oil – 2 to 3 tbsp
Cinnamon Stick – 1 inch long piece
Bay Leaf – 1
Cumin Seed – 1 tsp
Onion – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Tomato – 2 (finely chopped)
Coriander Seed Powder– 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Dry Mango Powder (Amchur Powder) – ½ tsp
Garam Masala – ½ tsp
Finely Chopped Coriander Leaves – 2 tbsp
Rinse and soak the Chick Peas in 2 to 3 cups for 7 to 8 hours.
Drain the water. Cook it in a pressure cooker with water, salt and soda. The Peas must be cooked soft. (If you do not want to use Soda, it will take a little longer for the Peas to get cooked.)
Grind the Onion, Tomatoes, Chick Peas and Green Chilli together to a smooth paste without adding water.
Heat the Oil in a pan. Add Bay Leaf and Cinnamon Stick. Stir fry for a minute. Add the Cumin Seed and allow it to crackle.
Add the chopped Onion, little Salt and Ginger Garlic Paste. Sauté them for a couple of minutes in medium flame. Add chopped Tomatoes.
Cook till it turns soft. Add the Tomato and Chick Pea paste, Coriander Seed Powder, Amchur Powder, Red Chilli Powder, Turmeric Powder and the Cumin Seed Powder. Mix well and continue cooking till the Oil separates.
Add a cup of water and the boiled Channa Mix. Cover the pan and simmer for 4 to 5 minutes in low to medium flame.
Add the chopped Coriander leaves and Garam Masala.
Mix and cook for a minute.
Transfer to a serving bowl.