Serves – 4
- White channa/Kabuli channa – 2 medium sized bowls (for approximate measure take one fistful per person) soak the channa in water overnight or in hot water for 2-3 hours before cooking
- Cumin seeds- 2 teaspoons (dry roasted powdered)
- Coriander powder- 2 teaspoons (dry roasted and powdered)
- Black cardamom-1
- Pomegranate seeds- 1 teaspoon
- Mango powder or amchoor- 1 teaspoon
- Cinnamon-1 stick (1 inch approx.)
- Black pepper powder- 1 teaspoon
- Red chilli powder- 1 teaspoon
- Rock salt -1 teaspoon
- Table salt -1 teaspoon (adjust the salt amount as per your family’s taste)
- Garam masala powder/ all spice mix- 1 teaspoon (optional)
- Ginger -2 inch piece
- Garlic -6-8 pods
- Green chilli – 1-2
- oil/ghee-1 tablespoon (or less can be used if you are calorie conscious)
- Tea leaves 2 teaspoons or 1 tea bag
- Tomatoes-2-3 medium sized
- Fresh coriander leaves chopped for garnishing (optional)
- Keep the channas for boiling in a pressure cooker , add table salt , finely cut cloves or just grate the cloves and put a tea bag in it. If using tea leaves boil tae leaves in some water and add this water to the channas and boil them. Using tea bag reduces the work as we can just throw the tea bag after the channas are boiled and get the desired color of the channas . Boil the channas on slow flame after 1-2 whistles let it be on slow flame for 15 min. then switch off the burner.
- Now in a pan dry roast cumin seeds, coriander powder, pomegranate seeds, black cardamom.
- Now in a grinder jar, put cut tomatoes , roasted spices, ginger, green chillies,red chilli powder and make a paste.
- Now in a pan take oil/ghee saute the above paste till the oil/ghee separates .
- Open the cooker after the pressure release remove the tea bag and add the above paste.
- Put the cooker back on slow flame and now add the rock salt and mango powder and black pepper powder and garam masala (optional).
- Garnish with chopped coriander leaves before serving.