Chopped Onion & Tomato - 2 each
Ginger Garlic Paste - 1 tsp
Cumin Seeds - 1/4 tsp
Turmeric Powder - a pinch
Chilly & Coriander Powder -1 tsp
Garam Masala Powder - 1 tsp
Green Chilly - 1 chopped
Salt to taste
Oil - 2 tsp
Whole Garam Masala:
Cloves(Krambu/Lavangam) - 5
Cardamom (Yelakai) - 4
Cinnamon Stick (Pattai) - 1
Bay leaves (Brinji Illai) - 2
Preparation:
1) Soak chickpeas in water overnight. Pressure cook it for 10 to 15 mins and keep aside.
2) Heat oil in a pan add whole garam masala and cumin seeds fry till cumin seeds turn into brown color. Add chopped onion and saute till they are translucent. Add ginger garlic paste and saute for 2 mins.Add chopped tomato,and all powders except garam masala powder and mix it and saute till the tomatoes are soft and mushed up.
3) Add boiled channa, garam masala powder,salt and water depending on the gravy you need mix and cover the pan and cook for 5 mins in simmer and garnish with coriander leaves.
4) Serve with puri, chapati or bhatura.
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