Ingredients

• 2 cup - Kabuli channa, soaked overnight
• 2 cups - amaranth leaves, chopped small
• 3 - onions, chopped
• 1 tsp - ginger garlic paste
• 1 green chilli
• 1 tsp - garam masala
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric
• Salt to taste
• 2 tbsp - oil
• Spices
• 1 - bay leaf
• 2 inch - cinnamon stick
• 4 - cloves
• 1/2 tsp - black cumin
• 3 - cardamoms

How to Make Channa with amaranth leaves

• Pressure cook soaked channa with enough water, salt and turmeric for 2 whistles
• Heat oil in a pan, add the spices and fry for a min, add ginger garlic paste, saute for a min
• Add onions. Fry till they turn translucent.
• Add chopped amaranth leaves and fry till they wilt fully.
• Add the cooked channa, red chilli powder, garam masala and salt. Pour 1 glass of water, if needed.
• Cook till you get the desired consistency.
• Recipe courtesy: Swasthi's Indian Food Blog