Soak channa overnight with a pinch of soda bicarbonate added.
Pressure cook channa with a teabag and salt. Do not drain the water from the cooker, only remove the teabag.
In a Kadai add oil with onion and add all the remaining ingredients, saute for some time, then add the channa, while doing so mash the channa slightly so that it mixes well with the rest of the ingredients.
Garnish with sliced onions, green chillies and tomatoes. Serve hot with bhatura, puris or naan.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.