INGREDIENTS
No Onion No Garlic Hara Chana Masala
Servings - 2 - 3
INGREDIENTS

Green chickpeas - 200 grams
Water - 2.6 litres, divided
Tomato - 220 grams
Oil - 30 milliliters
Cumin - 1 teaspoon
Cloves - 5 pods
Black cardamom - 1 pod
Bay leaf - 1
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Chana masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Ginger - for garnishing
PREPARATION
1. In a bowl, add 200 grams green chickpeas, 800 milliliters water and soak for 5 - 6 hours.
2. Take a pressure cooker, add the soaked chickpeas, 1.3 litres water and cover it with lid.
3. Cook until you hear 4 - 5 whistles.
4. Open the lid and remove it from heat. Keep aside.
5. Take a deep pan, add 500 milliliters water, 220 grams tomato and bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and peel the skin of tomatoes.
8. Transfer this into a blender and blend it into a puree.
9. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 5 pods cloves, 1 pod black cardamom, 1 bay leaf, 1 tablespoon ginger and stir for 1 - 2 minutes.
10. Then, add the blended puree and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
13. Now, add the boiled green chickpeas and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1 teaspoon chana masala, 1 teaspoon dry fenugreek leaves and mix it well.
16. Cover it with lid and cook for about 30 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Remove it from heat.
19. Garnish with ginger.
20. Serve hot.