Chana / Chickpeas 1 cup
Tomato 1 large
Curry leaves 4
Green chili 2
Green cardamom 2
Cinnamon 1 inch stick 2
Bay leaf 1
Roasted cumin powder 1 spoon
Roasted chili powder 1 spoon
Turmeric powder / haldi 1/2 spoon
Salt to taste
Chopped cilantro 1/4 cup
Oil 4 spoons
Soak chickpeas overnight or for at least 8 hrs.
Wash thoroughly and add to presser cooker.
Presser cook the soaked chana / chickpeas for 2 whistles.
Now make a paste with half of the cooked chana.
In an another pan heat oil and add 1 cardamom, 1 cinnamon stick, 2 cloves, 2 bay leaves, curry leave sand slit green chilies.
Saute for a minute and add tomato puree.
Add turmeric powder and let it cook for 3 minutes on medium flame.
Now add the whole chana and chana paste.
Also add salt to taste, 1 glass water and mix well.
Cover and cook for 5 minutes on medium flame.
Meanwhile make powder with rest of the whole garam masala.
Once the chana is cooked add roasted chili powder, roasted cumin powder and garam masala powder.
Mix well and cook further for 2 minutes.
Now add chopped cilantro and serve hot.
To make roasted cumin powder just dry roast the cumin and make powder out of it.
To make roasted chili powder, dry roast red chili and make powder.
Click here to see what my fellow bloggers are cooking for Blogging Marathon # 46.