Kabuli chana- 250g
Saras chana masala – 2 teaspoons
Chopped onion- 2
Green chilli- 2
Tomato finely chopped- 2
Saras Ginger garlic paste- 1 tablespoon
Saras turmeric powder- 1 teaspoon
Saras coriander powder- 2 teaspoon
Saras chilli powder- 1 teaspoon
Saras pepper powder- ½ teaspoon
Finely chopped coconut - 2 tablespoons
Small onion- 4 to 5
Oil- 2 tablespoons
Curry Leaves- 1 strand
Water- 3 cups
Salt to taste
Soak 250 g of Kabuli chana in water for 8 hours. Wash it properly. Cook in a pressure
cooker along with 4 to 5 sliced small onions , 2 tablespoons of finely chopped coconut pieces, ½
teaspoon of pepper powder, 2 cups of water and salt to taste for about 5-6 whistles.
Take a pan and heat some oil. Put 1 tablespoon of ginger garlic paste and 2 sliced green
chillies.Put some curry leaves. Add 2 chopped onions and saute it well. When it is done add
turmeric powder, coriander powder, chilli powder and chana masala in above mentioned quantities.
Saute it until the raw smell disappears. Then add 2 finely chopped tomatoes with ½ cup of water.
Cover with a lid and cook until the oil is clear. Add the cooked Kabuli chana along with the water
and cook until a consistent gravy is obtained. Put salt to taste. Add some more water if you want a
loose gravy. Serve hot.
Note: Add ½ cup of milk or coconut milk for better taste.
