Ingredients

• 2.5 cups - cooked chickpeas
• 1/2 tsp - Kashmiri chilli powder
• 2 sprig - curry leaves
• A pinch - asafetida
• 1 - green chilli
• 1/4 tsp - turmeric
• 1/2 tsp - mustard
• 1/2 tsp - cumin
• 3 tbsp - Oil
• 2 tbsp - melted ghee
• Salt to taste
• Garam masala - 1/2 tsp
• 3 - tbsp - coriander seeds
• 1/2 tbsp - cumin
• 4 - cloves
• 2 inch - cinnamon
• 3 - green cardamoms
• 1 inch piece - ginger
• 3 - garlic cloves

How to Make Dry channa masala

• Pressure cook soaked channa dal for 3 whistles.
• Grind garam masala powder, coriander seeds, cumin, cloves, cinnamon, cardamoms, ginger and garlic into a smooth paste.
• Heat a pan with oil, splutter mustard, cumin, chilli, curry leaves and asafoetida.
• Add the ground masala and saute for a minute. Add the cooked channa.
• Add salt, turmeric and red chilli powder. Mix well.
• Transfer to a serving bowl and pour ghee over it.
• Recipe courtesy: Swasthi's Indian Food Blog