Kabuli Chana Curry

Ingredients:

One medium-sized bowl of kabuli chana (soaked for 24 hours)

Two medium sized onions finely chopped (or ground into a paste)

Three large tomatoes

1 tsp ginger-garlic paste

2 dry red chillies

Few curry leaves

Coriander leaves

Methi leaves

1 tsp jeera

a pinch of hing

1/2 tsp haldi

1 tsp garam masala

salt

Method:

Cook the soaked Kabuli Chana in cooker with a pinch of haldi and salt for up to 15 - 20 whistles. Drain the water using a strainer and store it. You may use this water while cooking or for grinding purposes. 

Blend together the tomatoes, red chillies and curry leaves. 

Also blend some of the cooked kabuli chana separately by adding little water to form a thick paste.

In a pan, pour some oil. Add cumin seeds and saute till they turn aromatic. Add hing and onions or onion-paste and saute till the onions turn aromatic. Add ginger-garlic paste. Pour the blended tomato paste. Add haldi and saute for few minutes. Then add the blended chana paste so that the gravy thickens. Now add the cooked kabuli Chana, water as per requirement and salt and let it simmer and cook for ten minutes. Then add garam masala, coriander leaves and methi leaves. Serve hot with chapatis, parathas or pooris.