Channa Masala

Preparation Time : 30 mins

Ingredients:

• Kabul Channa - 150 gms
• Onion - 2 medium size
• Tomato - 2
• Green Chili - 4
• Shahi Jeera - 1/2 sp
• Cashews - 8
• Red Chili powder - 1/2 sp
• Garam Masala - 1/2 sp
• Coriander seed powder - 1/2 sp
• Channa masala  - 2-3 sp
• Cinnamon - 1/2 inch
• Sugar - 1/2 sp
• Salt - As per taste
• Ghee/Butter - 3-4 sp
• OIl - 2sp
• Fresh coriander leaves/Kasoori Methi - 2-3 sp

Method:

1. Soak kabul Channa for 6-8 hrs. Pressure cook Soaked Channa with pinch of cookng soda and Salt till 4-5 whistles. Allow pressure to ease.
2. We need few things as pre - preparation before we actually start the preparation of channa masala. Among 2 Onions one we use to prepare gravy(Sliced big in size) and anothetr finely chopped will be added at later stage. Finely chop the Green Chilies. Soak Cashews in hot water or milk 30 mins so that they form a smooth paste.
3. Heat 2 sp oil in a Pan, Add Cinnamon, Onions which are sliced quite big in size and fry fro few mins. Now add Chopped Tomatoes and cook until they are soft and allow to cool to room  temperature.
4. In a mixer jar, add fried and cooled Onion and Tomatoes, Soaked Cashews and little water and blend into a smooth paste.
5. Heat Ghee/Butter in large frying pan,
6. Add a spoon of Shai Jeera.
7. Add Cinnamon Pieces
8. Add finely chopped Onions and fry until transparent.
9. Add Finely chopped Green Chilies and continue to fry.
10. Add the finely blended Gravy from step 4 and add water to adjust the consistency of gravy, continue to boil for about 10-15 mins on medium flame with occasional stir.
11. Add Salt as per requirement (approx 1tsp)
12. Add 1/2 sp Red chili powder (optional for those who love spicy), 2 sp Channa masala powder, 1/2 sp Garam Masala, 1/2 sp Coriander seed powder and continue to cook for 2 mins.
13. Add pressure cooked Kabul channa and cook for another 2 mins. Turn off the falme, garnish with finely chopped Coriander leaves or Kasoori Methi and serve along with Chapati, Poori