Quick Channa Masala

Ingredients

• • White kabuli channas - 1 cup
• • Cinnamon - 1
• • Cloves - 4
• • Cardamoms - 2
• • Oil and ghee - 2 tablespoons

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Ingredients For Grinding Together

• • Red chilly powder - 2 teaspoons
• • Curry leaves - 1 sprig
• • Coriander leaves - 1 bunch
• • Ginger - 1 inch piece
• • Garlic - 6 flakes
• • Onions - 2
• • Pepper - ¼ teaspoon
• • Cumin seeds - ¾ teaspoon
• • Tomatoes - 2

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Method

• 1. Soak channa 10 to 12 hours before in water.
• 2. Wash well before cooking.
• 3. Heat ghee and oil in pressure pan or in the cooker body itself, add cardamom, clove and cinnamon, and then ground masala.
• 4. Fry well till the ghee separates from it.
• 5. Add soaked channa, enough water, salt and sugar to taste.
• 6. Cover the cooker and pressure cook for 20 minutes after the vent has been kept, in medium flame.
• 7. Serve hot with cut coriander leaves, finely cut onion and lime.
• 8. This type of cooking minimises our work and it tastes very good, as we are adding the salt and other masalas before itself.