Chana Masala

Have it with chappathi, poori, batoora, ghee rice....

Ingredients

White Chick Pea: 1/2 Cup
Turmeric Powder: 1/4 Tea Spoon
Chilly Powder: 1/2 Tea Spoon
Chicken Masala: 1/4 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Cumin Powder: 1/4 Tea Spoon
Onion: 1
Ginger Garlic Paste: 1/2 Tea Spoon
Tomato: 1 Small
Sunflower Oil: 1 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Curry Leaves
Coriander Leaves
Salt
Water

Cooking Time: 30 Minutes
Method

Wash and soak the chick pea in enough water over night
Pressure cook the chickpea adding a pinch of turmeric powder
To a kadai pour oil and add the mustard seeds
Once it splutters add chopped onion
Once the onion becomes soft add ginger garlic paste and saute well
Now add chilly powder, coriander powder, turmeric powder, chicken masala and cumin powder
Saute until the raw smell of the spices is gone
Now add cooked chickpea, chopped tomato, salt and curry leaves
Cover and cook in low flame until the desired consistency of the gravy is achieved
Add chopped coriander leaves and switch off the flame
Serve with appam, idiappam, batoora, chappathi, porotta etc.