Kale Channe Rasedaar

Ingredients

• Kala Chana (Whole Bengal Gram) 2 cups (360 g )
• Onions, roughly chopped 500 g     
• Ginger, chopped 1 tbsp  
• Garlic peeled          8 cloves
• Garam Masala                     2 tsp
• Tej patta (bay leaf)              1
• Jeera (cumin seeds), roasted       1 tbsp
• Tomaotes finely chopped 2 cups (500 gms) tomatoes
• Salt to taste or 1 tbsp
• Haldi (turmeric) 1/2 tsp
• Dhania (coriander) powdered   2 tbsp
• Chilli powder 1 tsp
• Green chillies 2-3
• Ghee 1/2 cup (120 g)
• Chopped hara dhania (coriander leaves) for garnish. 2 tbsp

Preparation

• 1. Grind together the onions, ginger, garlic, garam masala, tej patta and jeera.

• 2. Pick and wash the chanas and soak them in water 4-6 hours, or over night.

• 3. Drain the water and cook the chanas tender.

• 4. When cooked, strain and keep the liquid and the chanas separate.

• 5. Heat the ghee in a heavy bottomed saucepan, and add the onion paste and stir-fry till onions are well fried, and the fat begins to separate.

• 6. Add the chopped tomatoes and stir fry, till the mixture is once again well fried (fat separates) and add the salt, haldi, dhania and chilli powder and turn around a few times, till well mixed.

• 7. Add the chanas and green chillies and turn around a few times over high heat.

• 8. Measure the liquid, make it upto 4 cups with water and add to the chanas and bring to a boil and then simmer, till the gravy is well blended and not watery (approx.10 mins.).

• 9. Serve hot garnished with the coriander leaves.