Punjabi Chana Masala

Ingredients
2 cup kabuli channa/chole (soak overnight in plenty of water)
1 tsp. tea leaves (tied into a small muslin cloth to form a pouch/or a tea bag)
2 tbsp oil
½ tsp cumin seeds
1 whole green chilli slit length wise
Few curry leaves
Small piece of ginger – grated
1 onion chopped
1 tomato chopped
1tsp chilli powder
1 tbsp. chole masala
1 tsp. coriander seed powder (dhania)
1 tsp. cumin seeds (roasted and powdered)
salt to taste
2 tbsp. oil
1/2 cup water in which channa was boiled

Tips:

• Add some salt to Channa while cooking
• Wash the Channa 3-4 times in running water before pressure cooking.
• Add tea pouch to channa before pressure cooking.

Steps
1. Pressure cook soaked channa till very soft, but not mushy (At least 5 whistles).
2. Drain, but save water, do not discard.
3. Heat oil in a heavy pan.
4. Add cumin seeds, green chillies, curry leaves, grated ginger
5. Add onions and stir fry for a min.
6. Add tomatoes, stir fry for 2 minutes or till tomatoes become soft and can easily be mashed with the spoon.
7. Add chilli powder, chole masala, dhaniya powder, cumin powder and little salt.
8. Stir and cook till oil separates.
9. Add boiled channa and mix. Taste and add salt if required.
10. Add ½ water (the water in which channa was boiled) and cover the pan for 3-4 mins
11. Remove the cover and simmer till the gravy is almost dry.
12. Remove from fire
13. Pour into serving dish and add chopped coriander.
14. You can add lemon juice as per taste while eating.