Chana Masala (Chickepeas gravy)
1 cup kabuli chana (chick peas) soaked overnight in around 2-3 cups of water,
2 finely chopped onions ,
1 green chilli, desseded and cut into two halves vertically,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp coriander powder,
1 tsp garam masala powder or 2 tsp chhole masala,
2 bay leaves (tej patta),
2 tsp ginger-garlic paste,
Salt to taste,
Oil for frying,
Water for gravy,
Chopped coriander leaves and onion rings for garnishing.
Pressure cook the soaked chana, upto 5-6 whistles. You can add some salt while cooking chana.
Heat oil in a kadhai or a deep fry pan, fry bay leaves and peppercorns for half a minute. Add finely chopped onions and saute till onions turns transparent. Then add ginger-garlic paste and green chilli, saute for a minute and put turmeric powder, red chilli powder, coriander powder and garam masala or chana masala. Fry this masala on medium flame for a minute. Now add the tomato puree and mix well. Fry this gravy till it starts leaving oil. Add salt and water to make a thick gravy and bring to boil. Now add the cooked chana, stir well and cook for another 5 minutes. Garnish with chopped coriander and onion rings.
1. If you forget to soak chana the previous night, you can it in the morning for atleast 2-3 hours in hot water and then while boiling add a pinch of baking soda. This will help the rajma cook faster. But restrict the quantity of baking soda to a pinch only.
2. You can boil chana along with tea leaves to add a nice brown colour to chana. Take a small piece of cloth and tie a teaspoon of tea leaves or powder, drop into the pressure cooker along with chana and boil.