Ingredients

• 2 cups - Kabuli channa (white chickpeas)
• 4 - onions
• 1 tsp - ginger grated
• 1 tsp - garlic crushed
• 3 - tomatoes grated
• 1 tbsp - coriander finely chopped
• 1/2 tsp - turmeric powder
• 1 tsp - dhania (coriander seed powder)
• 1/2 tsp - black pepper powder
• 1/2 tsp - garam masala powder
• 1 tsp - amchur (dried mango powder)
• 2-3 pinches - asafoetida
• salt to taste
• 2 - cardamoms black
• 7 - cloves
• 2 - bay leaves
• 10 - peppercorns
• 1 tsp - cumin seeds
• 2 tbsp - oil

How to Make Sindhi Channa

• Wash and soak chickpeas in plenty of water overnight.
• Drain and add fresh water (4 cups) and transfer to pressure cooker.
• Add cardamoms, bay leaves, peppercorns, cloves, salt and 1 chopped onion.
• Pressure cook till channa is soft (approximately 7-8 whistles).
• Cool, drain and keep aside, channa, whole spices and water separately.
• Meanwhile, puree 2 onions, chop 1 fine.
• If desired, add spices while pureeing onions or discard, since their flavour is in channa water.
• Heat oil in large heavy saucepan.
• Add asafoetida, ginger, garlic, chopped onion, stir-fry till onions are light brown.
• Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
• Add drained water.
• Boil for 7-8 minutes.
• Add peas, salt, stir and cook till gravy is thick.
• Garnish with chopped coriander.
• Serve hot with parathas, roti, or bread.