INGREDIENTS
Chana Masala
Servings - 3 - 4
INGREDIENTS
Chickpeas - 250 grams
Water - 750 milliliters
Oil - 1 tablespoon
Cumin - 1 teaspoon
Onions - 150 grams
Tomato puree - 150 milliliters
Salt - 2 teaspoons
Red chili - 1 teaspoon
Ginger - 2 tablespoons
Green chili - 1 teaspoon
Pomegranate seeds - 1/2 teaspoon
Dry mango powder - 1/2 teaspon
PREPARATION
1. Rinse and soak 250 grams chickpeas in enough water for overnight.
2. Add 750 milliliters of water in a pot, add 250 grams soaked chickpeas and cover it with a lid. Cook for 15 - 20 minutes.
3. Remove it from heat.
4. Heat 1 tablespoon oil in a pot, add 1 teaspoon cumin and stir. Add 150 grams onions and stir till light brown.
5. Add 150 milliliters tomato puree and mix again. Saute for 3 - 4 minutes.
6. Add 2 teaspoons salt, 1 teaspoon red chili, 2 tablespoons ginger, 1 teaspoon green chili and stir.
7. Add chickpeas and mix well.
8. Add 1/2 teaspoon pomegranate seeds, 1/2 teaspoon dry mango powder and mix well.
9. Garnish with coriander and onion slices.
10. Serve hot.