Channa Masala/ Chickpeas Masala

Dry chickpeas - 3/4 cup ( soak overnight / min 6 hrs)

Cumin seeds - 1 tsp

Bay leaves -2

Cinnamon -1" piece

Cloves -2

Asafetida - a pinch

Onion -1 finely chopped

Ginger garlic paste - 1 tsp

Tomato - 2 big, chopped

Turmeric - a pinch

Salt- 1/2 tsp + 1 tsp

Red colour chilli powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1/4 tsp

Water -1 1/2 cups

Coriander leaves - to garnish

Method:

Pressure cook chickpeas with 1/2 tsp salt for 3 whistles.

In a pan, pour oil. Fry the above items in order. After the tomato turns mushy, add the dry powders. Finally add the cooked chickpeas. Cover and cook for 10 mins. Check for seasoning. Garnish with coriander leaves.

Sprinkle chopped onion on top before serving.