Ingredients
| 1/2 lb. | kabuli channa | | 2 | md. onions | | 4 to 5 tbsp. | oil | | 6 cloves | garlic | | 1 piece | ginger | | 1 tsp. | coriander-cumin | | 1 tsp. | pepper | | 2 | green chilies | | 1 tsp. | channa masala | | 1 tsp. | garam masala | | 1 | tsp. | | Salt, to taste |
Garnish
| Boiled or | | fried potatoes, sliced | | Tomatoes, chopped | | Coriander leaves | | Lemon quarters |
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Instructions
Soak channa overnight. Next morning boil in salted water until tender, or pressure-cook until done. Drain if necessary or dry by putting on high heat until water evaporates. Set aside.
Grind together onions, garlic, ginger and chilies. Fry in oil until brown. Add spices and mix well. Add drained channa. Mix to coat channa with spices. Remove from fire. Serve garnished.
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