Simple & delicious black chickpeas gravy / chana masala recipe for rice, chapati & poori.
Ingredients
Black chana (Soaked overnight) - 1 cup
Chilli powder - 1 teaspoon
Coriander powder - 1 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Coriander leaves ( chopped) - 1 tablespoon
Salt to taste
For grinding
Tomato - 1
Onion - 1
Green chillies - 2
Ginger - 1/2 inch piece
Garlic - 3 cloves
Grated coconut -3 tablespoon
For seasoning
Oil- 3 teaspoons
Cinnamon - 1 inch
Cloves - 3
Bay leaf - 1
Method
1. Pressure cook soaked chana for 3 to 5 whistles.
2. Grind all the ingredients for grinding with enough water to make a paste.
3. Heat oil in a pan and season with cinnamon, cloves & bay leaf.
4. Add the ground mixture to the above seasoning and saute till the oil separates.
5. Add the masala powders and saute for 2 minutes
6. Mix the cooked chana with this mixture.
7. Add 1/2 cup water and salt to taste. Cook for 5 mins.
8. Garnish with coriander leaves and serve hot with chapati, poori or rice.
