Easy to make. Tasty and healthy.

Ingredients:

In case you need to buy any of the ingredients, the links are provided to the right

1 cup kabuli channa (chickpeas) soaked overnight
1 tea bag (regular tea bag, nothing fancy)
4 dry aamlas (gooseberry)
A pinch of baking soda
1/2 tsp Salt – quantity depends on your taste. add later if required.
1” cinnamon stick (ceylone cinnamon stick)
2 cloves (organic cloves)
3 peppercorns (organic peppercorns)
1 bayleaf (organic bay leaves)
2 badi elaichi ( whole cardamom)
1 tsp jeera (cumin seeds)
2 big tomatoes
1” ginger piece
1 greeen chilli
1/8th tsp asafoetida (organic heeng)
1 tsp red chilli powder (indian chilli powder)
¼ tsp turmeric powder (organic turmeric powder)
1 tsp coriander powder (organic coriander powder)
1 tsp aamchur powdwer ( dry mango powder)
1 tsp channa masala powder ( Indian chana masala)
¼-½ tsp garam masala powder. (garam masala)
3 tbsp oil (canola or olive oil is best but you can use any cooking oil)
A handful of chopped coriander leaves

Method:

Pressure cook the chickpeas along with aamlas, tea bag, cloves, peppercorns, cinnamon, bayleaf, elaichi, baking soda and salt.

Make sure you have added enough water to the pressure cooker, such that the chickpeas are well immersed in it. Pressure cook till soft ( about 6-7 whistles)

Once pressure cooked, discard the tea bag, cloves, peppercorns, cinnamon, bayleaf and elaichi. Take a ladleful of the chickpeas along with the four pieces of aamla and grind it to a smooth paste. Keep aside.

Make a puree of tomatoes, ginger and chilli. Keep aside.
Heat the oil. Add asafoetida. Add cumin seeds. Let it splutter.

Add coriander powder, garam masala, chilli powder and turmeric powder. Give it a good mix.

Add the tomato puree mixture. Stir till oil seperates from masala.

Add channa masala powder and aamchur powder. Mix well. Add pressure cooked channa along with its water. Mix.

Add the channa and aamla paste. Stir well.

Cover and cook for 5 minutes.

Check consistency of gravy. Add water if required.

Garnish with coriander leaves and it’s ready to serve.

RELATED ARTICLESMORE FROM AUTHOR