Dry brown Chana/chickpeas (garbanzo beans) - 2 cups
Onion - 1 large
Tomato puree – ½ cup
Ginger garlic paste - 1 tsp
Oil - 3 tsp
Cinnamon stick- small piece
Turmeric - 1/4 tsp
Garam Masala -1 tsp
Red chilly powder - 1 tsp
Jeera/cumin powder - 1 tsp
Dhania powder - 1 tsp
Salt as per taste
1.Wash and soak the Kala Channa overnight (at least 8 hours).in lots of water.
2.In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt and cook on high.
3.Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
4.Once done, turn off the flame and Check to see the Channas are cooked.
5.Heat the oil in a large saucepan over a medium heat. Add the bay leaves and cinnamon and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn.
6.Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown.
7.Add the ginger garlic paste and fry. Then Add tomato puree and fry again for 4 mins.
8.Now add all the masala - garam masala, Jeera powder, dhania powder, turmeric, Red chilli powder
9.Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
10Then Add the cooked chickpeas and mix well and cook for 10 mins.
11.Add Coriander for garnishing Serve hot with Rice, Chapatis or Rotis.