What you need for boiling the Channa: Inspd from Sinfully spicy
1 cup – Any Channa, soaked overnite
1 no – Green Tea bag
1/2 tsp – Salt
1/2 tsp oil
What you need for the sauce:
2 tbsp – Vegetable Oil
1 cup – Tomatoes, chopped
1 tsp – Ginger, grated and 1 clove – Garlic, chopped
2 nos – Green chilies, slit
Salt as reqd
What you need to be ground into powder:
1/2 tsp – Black pepper
1 tsp – Cumin seeds
1 tsp – Coriander seeds
5 nos – Dry red chillies
1 nos – Cardamom
1/2 tsp – Kasuri methi (Dried fenugreek leaves)
How to make:
In a pressure pan add channa, tea bag, salt, oil, 2 cups water and cook for 6 – 8 hisses.
Reserve the cooked channa water and mix half of the spice powder to the cooked chickpeas and set aside.
Heat oil in a pan, add tomatoes, ginger and garlic, green chillies, and cook till tomatoes soften,
Add the reserved stock, salt, remaining spice powder and cook in medium heat for 15 mins approx.
Once the gravy thickens remove from heat drizzle 1 tsp lemon juice sprinkle coriander leaves and serve hot!!