Ingriedients:
1 Cup Chana
3 tablespoons oil
Pinch of asafetida
1 teaspoon cumin seeds
1 tablespoon gram flour
1 large tomato
1 teaspoon ginger paste
1 teaspoon garlic Paste
1 teaspoon chopped green chilies
2 teaspoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chily powder
1 teaspoon salt
1/4 teaspoon garam masala
Capsicum in different colors: 1 Small Piece( to make the dish colorful)
Soak chick peas in water for overnight. Keep the chana in the pressure cooker and cook until its tender
Blend the tomatoes, green chilies and ginger to make a puree.Heat the oil in a saucepan. Add the asafetida and cumin seeds.After the cumin seeds crack, add the gram flour and stir-fry for a minute.Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
The mixture will start leaving the oil and will reduce to about half in quantity.Add the cooked chana and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.Press the chana with a spatula so they soften. Add the garam masala and cilantro. Let it cook for another minute.Garnish with different colour capsicum
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