Ingredients
- 1½ cups Kabuli channa, soaked overnight
- 3 dry amla/awla
- salt to taste
- 1 pinch tea leaves
- 4 tomatoes
- 2 teaspoons cumin/jeera
- 2 teaspoons oil
- 2 green chillies, chopped
- 2 onions, chopped (optional)
- 3 teaspoons ginger-garlic paste (optional)
- 2 teaspoons garam masala
- 2 teaspoons dhania powder
- 2 teaspoons jeera powder
- 1 teaspoon chilli powder
- 1 tablespoon pomegranate/anar powder
- 2 tablespoons kuthmir, chopped
Preparation
- Pressure cook 3 cups of water, Kabuli channa with tea leaves, amla & salt tied in muslin, for 4-5 whistles. Drain.
- Puree 3 tomatoes.
- Heat oil. Saute jeera, green chillies, onion, ginger-garlic paste and pureed tomatoes. Add garam masala, jeera, dhania, chilli and anar powders.
- Add channa.
- Heat oil add chopped tomato. Add to channa mixture.
- Cover and keep for 5 minutes.
-
Garnish with corriander.
Serve with puris.