Kabul Chana (chickpea) Curry

Ingredients:

Kabul chana 1 cup

Onion sliced -2

Tomato pureed- 2 medium sized

Pinch turmeric

Salt to taste

Garam masala 1 tsp

Coriander seed and fenugreek seed ¼ tsp each

1 tbsp. oil

Ginger crushed ½ inch

Garlic crushed 2 cloves

Chilli powder as per requirement

Water 2 ½ cups  or as per requirement

Coriander leaved chopped for garnishing

1.       Clean, wash and soak Kabul chana in water overnight or 8 + hrs. approx.

2.       Pressure cook the chana adding salt till it becomes soft enough to eat (6 whistles when I tried )

3.       Take a pan add a little oil and fry onions along with cumin seed  till golden brown , now add turmeric powder

4.       in a separate pan or tava roast coriander seeds, fenugreek seed till u get the aroma out of it and crush it until it becomes powder and add to the above onions

5.       Now add tomato puree , ginger, garlic, chilli powder , garam masala powder and water and bring it to boil or pressure cook in slow flame for five min.

6.       Open lid and wait till the mixture becomes dry

7.       Now add chana along with its remaining water and simmer for 10 min

8.       Add chopped coriander and boil it till required consistency

9.       Garnish with onions and tomatoes

10.   Serve hot with chapattis