Kabuli channa (chick peas) 250 gms Split gram (chana dal) 2 tbsp Ginger cut into long 1" piece shreds Green chillies-finely cut 2-3 nos Pomegranate seeds powder 2 tbsp (anaardana) Red chilli powder 2 tsp Coriander powder 1 tbsp Dried mango powder 1/2 tsp Garam masala 1/2 tsp Cloves 3 nos Brown cardamom without skin 2 Cumin seeds 1/2 tsp Boiled potato cut into 1 big big cubes Oil/ghee/margarine 1/4 cup Tea leaves tied in a 2 tsp piece of cloth (tea bag) Soda-bicarb 1/2 tsp Salt To taste
- Soak channa in water with 1/2 tsp soda and tea bag for 5-6 hours.
- Pressure cook channa with dal and the tea bag.
- Roast cumin seeds, brown cardamom seeds and cloves on a griddle.
- Strain channa. Keep water aside. Throw away the tea bag.
- Put channa (without water) & potatoes in a dry karahi. Add all other ingredients except oil. In a separate vessel heat oil and pour over the channa with masalas.
- Gently mix the channa and cook on slow fire for 5-7 minutes. Add water(of the channas) gradually. Cook for a few minutes. Garnish with tomatoes, shredded ginger and onions.
- Serve hot. Tastes delicious with Bhaturas!!
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