Channa Masala

White chhole in onion tomato gravy. Best to eat with Bhatura (Indian Bread) and rice.


Ingredients (Serves 4-5)

Chick peas(chhole) ---- 1 cup
Onion ----------------- 2 medium chopped
tomatoes -------------- 3 medium chopped
Green chillies -------- 2 halved
ginger ---------------- 1" grated
coriander powder ------ 1 tbsp
Channa masala --------- 1 tbsp
Oil-------------------- 4 tbsp
Ajwain ---------------- 3/4 tbsp
Channa Masala --------- 2 tbsp
Hing ------------------ 2 pinches
coriander leaves ------------- for garnish
Salt ------------------ to taste


Method:
1. Wash chhole. Soak it in water (about 2” above the level of chhole) overnight or for about 7-8 hours.
2. Wash it properly. In pressure cooker, put soaked chhole, ginger, salt (2 tbsp),and water (1”above the dal level).
3. Pressure cook for 1-2 whistles and then reduce flame to low and cook for about 20 minutes.
4. For preparing tadka, take oil in a pan, heat it, add ajwain and hing.
5. Add onion, cook them till golden brown in colour than add tomates and cook till the oil is seprated from the masala.
6. Add 1 1/2 channa masala. Now add the mixture to boiled chhole and mix them well and cook for 10-15 minutes.
7. Add rest of the channa masala and close the lid to retain the aroma of the masala.
8. Garnish with coriander leaves before serving.

some ideas:
1. If dry amla is available, put 4-5 pieces of it in pressure cooker with chhole at the time of boiling. Which will give a nice black colour to chhole. In this case reduce the amount of tomatoes to 1.
2. If you want more spicy chhole, add black pepper powder or garam masala.