CHANNA GRAVY.
NEEDED:- BLACK CHANNA - 1 CUP , BIG ONION - 1 NO, TOMATO - 1 N, GARLIC - 5 PODS, GINGER - 1 INCH PIECE, TURMERIC PWDR - 1 PINCH, RED CHILI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, SALT - HALF TSP. OIL - 2 TSP. CINAMON, CARDAMOM, CLOVE - 1 NO EACH.
METHOD :- SOAK CHANNA FOR 10 HOURS. PRESSURE COOK FOR THREE WHISTLES. GROUND GARLIC AND GINGER COARSLY. CHOP TOMATO AND BIG ONION. HEAT OIL IN A PAN ADD CINAMON, CARDAMOM, CLOVE. THEN ADD THE CHOPPED ONION FRY TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. ADD TOMATO SAUTE FOR A MINUTE ADD THE TUMERIC, DHANIYA, CHILI PWDRS. ADD SALT AND SAUTE TILL THE OIL SEPERATES AT THE SIDES. ADD THE COOKED CHANNA. ADD HALF CUP WATER AND BRING TO BOIL. THEN SIMMER IT AND COVER IT WITH A LID. COOK FOR 5 MINUTES AND SERVE HOT WITH CHAPPATHI, ROTI, RICE. YOU CAN DECORATE IT WITH CHOPPED ONION AND CORIANDER.
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