Kala Channa Recipe

• 1 cup Kabuli Channa (soaked in water for 10 - 12 hrs and drained)
• 1 Tea Bag
• ½ tsp Fennel Seeds
• ½ cups Onion (sliced)
• ½ tsp Black Salt
• 1 tsp Cumin Seeds
• 1 tsp Kalongi
• 1 inch Ginger (sliced)
• 1 tsp Garlic Paste
• 2 tbsp thick Tamarind Juice
• 1 tsp Ghee
• Fresh Coriander Leaves for garnish

• Pressure cook the channa with tea bag, fennel seeds, black salt and onions until 4 - 5 whistles comes. Then strain it reserving ½ cup stock. Remove the tea bag.
• Take ghee in a pan and splutter kalongi with cumin seeds.
• Put in onions with ginger, garlic and fry until it is translucent.
• Stir in tamarind paste with channa water and cook it covered for 10 min or until it dries out.
• Add on coriander leaves.