S. B. CHANNA MASALA

S.B. CHANNA MASALA

Ingredients:

1 cup dry chick peas soaked over night.

To Blend Well:

1 big tomato chopped

1 tsp ginger paste

2 green chillies chopped

1 tbs boiled chick peas

2 tbs oil

1 tsp cumin seeds

Little asafoetida powder

1 tsp red chillie powder

¼ tsp tumeric powder

2 tsp coriander powder

¼ tsp garam masala powder

Salt to taste

Little chopped coriander leaves

Method:

Boil the soaked chick peas, until cooked. Drain and keep aside.

Heat oil in a pot, add in the cumin seeds and asafoetida powder.

Add in the blended ingredients, chillie powder, coriander and tumeric.

Stir fry and cook for about 5 minutes. The oil will separate from the gravy.

Add in the chick peas, salt and 2 cups of water.

Let it cook on medium heat for about 10 minutes.

The gravy now should be little thick.

Add in the garam masala and the coriander leaves.

Mix well and remove. Serve with batura