Chunky Channa Masala

Preparation Time	6 Minutes + Overnight Soaking
Cooking Time	40 Minutes
Serves	4-5 People
Ingredients	Kabuli Channa/Garbanzo beans Tomatoes Onion Water Bay leaf Cinnamon Ginger garlic paste Turmeric powder Red chilli powder Channa masala powder Amchoor powder Oil Salt Coriander leaves	1 cup 2 medium 2 medium 3 cups 1 1” 1 sp ½ sp 1 sp 2 sp ½ sp 1 tbsp To taste For garnishing
Method 1.          Soak the channa overnight. 2.         Add water and cook the channa in the pressure cooker along with bay leaf and ½” cinnamon. 3.         Pressure cook for up to 3 whistles. 4.         Dice one onion and tomato each and keep aside. 5.         Chop the other onion and tomato finely. 6.         In a pan, add a little oil, other 1/2 “ cinnamon, onion and tomato and then stir fry till there is no raw smell. 7.         Allow the pressure to go down and then open the cooker. 8.         Take 2 spoons of the cooked channa and grind it with the stir fried tomato and onion to a smooth paste. 9.         Add remaining oil in a pan on medium flame. 10.      Once the oil is hot add the finely chopped onions and fry for 5 minutes. Now add ginger garlic paste and fry till there is no raw smell. 11.       Add the powders one by one. 12.      Add the finely chopped tomatoes and cook for 5 minutes. After this add the ground paste and cook for 5 more minutes. 13.      Add the cooked beans along with the water which was used while cooking the beans and adjust the gravy. 14.      Cook for another 10-15 minutes and switch of the gas. 15.      Garnish with coriander leaves. 16.      Goes well with Indian bread and rice.