Kabuli Chana Recipe

• ¼ cup Onion (grated)
• ¼ cup Tomato Puree
• 1 tsp Ginger (thinly sliced)
• ½ tsp Garlic (minced)
• ¼ cup Coriander Leaves (chopped)
• 100 gms Kabuli Chana
• ¼ tsp Cumin Powder
• ¼ tsp Coriander Powder
• ¼ tsp Turmeric Powder
• ¼ tsp Garam Masala
• 500 ml Water
• Salt and chili powder to taste
• For garnishing
• 1 onion (sliced)
• 1Tomato (chopped)
• 1 Green Chilies (chopped)

• Soak chana overnight in 2 cups water.
• Add salt and pressure cook on high.
• Heat for 5 minutes.
• Lower the heat and continue to cook for another 7 min.
• Take out from fire and when cool, put the chana in a bowl.
• Heat oil in a pan and add cumin seeds and lightly roast it.
• Put coriander powder and turmeric powder and stir well.
• Add the ginger, garlic, onion, tomato puree, chili powder and the remaining water.
• Pressure cook for 10 min.
• Add the boiled chana along with the water and simmer for 5-7 min.
• Add the garam masala and half the chopped coriander leaves and cook till the gravy thickens.
• Garnish with sliced tomatoes, green chilies and sliced onions.