CHANA MASALA

Chana masala, also called chole is a very popular side dish for batura or puri or naan. This simple yet delicious sour and spicy dish from Punjab is made with garbanzo beans in a onion tomato gravy.
INGREDIENTS

• Chana                         1 cup
• Onions                        1 large( finely chopped)
• Tomatoes                    2( finely chopped)
• Cilantro                       4 sprigs
• Ginger garlic paste      1 Tsp
• Whole garam masala  ( Cardamom, cloves, bay leaves, cinnamon)
• Tea powder                 1 Tsp
• salt                              to taste
• Sugar                           1 tsp
• Oil                               3 Tsp
• Turmeric                      a pinch
• Red chilly powder        1 Tsp
• Jeera                           1 tsp
• Chole masala                1 Tsp
• Lemon juice                1 Tsp

PROCEDURE
Soak the chana overnight with some turmeric added to water. In a muslin cloth tie the Whole garam masala, tea powder. Cook the chana in a pressure cooker along with the muslin cloth in which the whole garam masala is tied. When the chana is cooked discard the masala in the muslin cloth and separate the water from chana. Roughly  Mash half of the chana  and leave the other half as it is. In a pan heat the oil and add the jeera. Add the  ginger garlic paste and Onions. Fry for a minute and now add the tomatoes. Cover and cook for another minute till the tomatoes and onions are soft. Add the chana, salt, sugar and chilly powder. Cook for another minute and  add the water from the boiled chana. Cover and cook on a very slow flame for at least 20 minutes. Adjust the consistency of the gravy to your taste. Finally add the chole masala, lemon juice and cilantro and stir. Serve hot with batura or puri or naan or chapathi. It tastes good with fried rice or biryani also.