Punjabi Channa

Ingredients

• • White kabuli channa - 250 grams
• • Onions - 4
• • Garlic flakes - 15
• • Dhania powder - 2 teaspoons
• • Red chilly powder - 1 teaspoon
• • Salt - as required
• • Tomatoes - 4
• • Ghee - 3 tablespoons
• • Ginger (julienned) - 1 teaspoon
• • Turmeric powder - ½ teaspoon
• • Amchurs - 1 teaspoon
• • Green chillies (cut into thin round pieces) - 2

Method

• 1. Soak channa overnight and pressure cook in the morning.
• 2. Cook for 20 minutes after the whistle.
• 3. Grind onions and garlic to coarse paste.
• 4. Heat ghee in a pan add the paste and all the powder Ingredients:.
• 5. Fry till ghee separates.
• 6. Blanch tomatoes in hot water, peel and make into a paste.
• 7. Add the mashed tomatoes and fry for few minutes.
• 8. Then mix ginger, cooked channa with enough water.
• 9. When it thickens completely add amchur, and fried green chillies.
• 10. Serve with lime and finely cut onions.