CHANNA MASALA

CHANNA  MASALA:
INGREDIENTS:           

1  cup Bengal gram
2  tbsp split gram
2  big cardamoms
1"  cinnamon stick
2  tsp  tea leaves tied in a muslin cloth or a tea bag
1/4  tsp  soda bicarb
1"  piece ginger
1  green chilli
1-1/2  tsp powdered pomegranate seeds
2  onions-chopped finely
1   big tomato- chopped finely
1/2  tsp garam masala
1  tsp channa masala
1  tsp coriander powder
Salt & red chilli powder to taste
4-5  tbsp oil

METHOD:

• Soak Bengal gram & split gram in water, overnight or for 6-8 hours in a pressure cooker. Next morning drain the water.  Add about 3 cups fresh water and big cardamoms, cinnamon stick, tea bag and 1/4 tsp soda-bicarb.
• Pressure cook all the ingredients together to give one whistle. After the first whistle, keep on low flame for about 20 minutes. Keep aside.
• Grind ginger, green chilli and  powdered pomegranate seeds to a paste. Keep aside.
• Heat oil.  Add onions.  Cook stirring till they turn dark brown. (Do not burn them).  Add chopped tomatoes. Cook & mash occasionally till they turn brownish in colour.
• Add coriander powder and red chilli powder. Cook for 1/2 minute.
• Add ginger paste. Cook for 1/2 minute.
• Remove tea bag from the boiled Bengal gram and add to the onion masala. Mix well.  Add salt. Cook for 5-7 minutes.  Add garam masala & channa masala. Mix well. Keep on low flame for 10-15 minutes.
• At serving time, remove the whole spices from the Bengal gram and keep on fire till hot. Heat 2 tbsp oil on a pan. Toss 1 tomato cut into 2 halves and 1 green chilli slit lengthways; for a few seconds in it. Add 1/2 tsp red chilli powder and pour over the hot Bengal gram in the serving dish.

Note: Serve with ready made kulchas.