Channa Masala

Ingredients:

Channa (Kondai Kadalai) - 2 cups
Onions - 2
Tomatoes - 2
Coriander Powder - 3 teaspoons
Cumin powder - half teaspoon
Chili powder - 1 teaspoon
Amchur powder (or lemon juice) - 1 teaspoon
Ginger - small piece
Green Chillies - 2 or 3
Coriander leaves

To Grind:
Cinnamon - 2 medium sized sticks
Cardamon -2
Cloves - 6
Fennel seeds - 1 teaspoon
Kasa Kasa (Poppy Seeds) - 1 teaspoon


Method:

• Soak channa for 8 hours and cook it in pressure cooker.
• Soak the poppy seeds for half an hour and grind it along with cinnamon, cardamon, cloves and fennel seeds and keep it aside.
• Heat oil in a pan and fry the onions until brown in color add the green chillies, ginger, tomatoes and fry till oil separates.
• Now add the Chili powder, Coriander powder, Cumin powder, Amchur powder and grinded masala powder and fry until raw smell oozes out.
  
• Now add the boiled Channa and little bit water, cover and cook in medium heat for 5 mins.
• Garnish with coriander leaves and serve Channa masala with chapatti or poori.