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Ingredients:
1 1/4 cup kabuli channa (soak overnight in plenty of water)
1 tsp. tea leaves (tied into a small muslin cloth to form a pouch)
1 bay leaf
2 capsicums chopped
1 tomato chopped
2 whole green chillies, slit lengthwise
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1 tsp. chole masala
1 tsp. coriander seed powder
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida powder
1/2 tsp. cumin seeds
juice of 1 lemon
salt to taste
2 tbsp. oil
1 tbsp. ghee or butterGrind to a paste:
2 tbsp. boiled channa
1 tomato
1 tsp. coriander leaves
1 sprig mint leaves
1/2 cup water in which channa was boiled
1 bayleaf (which was cooked) with channaMethod:
- Add bayleaf, tea pouch to channa before pressurecooking,
- Pressurecook soaked channa till very soft, but not mushy (At least 5 whistles).
- Drain, but save water, do not discard.
- Heat oil in a heavy pan.
- Add capsicum, tomatoes, stirfry for 2 minutes.
- Add ground paste, stir and cook till oil separates.
- Add all dry masalas, 1 cup water which was drained from channa.
- All to come to a boil, add channa, allow to resume boiling.
- Simmer till gravy is almost dry, and remove from fire.
- Pour into serving dish.
Before serving, temper as follows:
- Heat ghee in a small pan.
- Add cumin seeds, asafoetida, allow to splutter, add chillies and curryleaves.
- Add lemon juice, 1/4 cup water which was drained from channa.
- Pour immediately over channa, mix gently till to blend a little.
- Serve hot with slices of bread, parathas, or bhaturas.
Making time: 45 minutes
Makes: 3 servings
Shelflife: 2 days refrigerated (microwave when required)
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