Masaledar Kala Channa
400g black channa
1 tsp cumin seeds
1 bay leaf
4 garlic cloves
A piece of ginger
1 tsp kashmir chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tbsp tomato puree
1 green chilli (half slit)
1 tsp sugar
Salt to taste
Oil for frying
Soak channa dal overnight & pressure cook.
If you are using canned, drain the water & keep aside.
Blend garlic & ginger in a mini food processor.
Heat oil in a sauce pan & fry cumin seed & bay leaf.
Then fry onions to light golden brown.
Add ginger - garlic paste & fry again.
Next add chilli powder, turmeric powder , coriander powder & salt.
Fry for a while & then add tomato puree & sugar.
Add water , cover & cook for a while
If done, add cooked channa daal .
Simmer & cook for another 5 mn.
Remove from fire & garnish with garam masala & coriander leaves
Goes very well with any type of Indian bread / rice.