Channa Masala

Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics.

Ingredients:

• Chickpeas - 500g (soaked overnight and cooked for an hour or  canned chickpeas)
• Tomato - 3 medium finely chopped
• Onion - 2 finely chopped
• Ginger - 1 inch chopped with skin
• garlic - 2 pods chopped
• Chilli powder - 1/4tsp
• Turmeric powder - 1/2tsp
• Dry Mango powder - 1/2tsp
• Cumin powder - 1/2tsp
• Coriander powder - 1/2tsp
• Salt - 1/2tsp
• Vegetable oil - 3tbsp
• Water - 150ml
• Coriander leaves - 1bunch in leaves (garnishing)
• Red onion - 1 thinly sliced (garnishing)
• Lemon - thinly sliced for garnishing

Method:

1. In a heavy pan heat the oil
2. Add the onions,ginger and garlic and let them brown.
3. Add the tomato's and the spice powders and mix well.
4. Once the tomato becomes softer and the spices leave an aroma add the chickpeas.
5. Add water and salt.
6. Close the pan and let it cook.
7. Once the gravy is thick, garnish with the red onions and the coriander leaves.
8. Serve Channa masala with lemon slices to go with Pooris or Chapathis.