An interesting twist to your usual chana masala.

Preparation Time : 9 Hrs

Cooking time : 25 minutes

Servings : Depends

Ingredients:

• 1 cup black chana, soaked overnight
• 1/2 cup yoghurt
• 2 tbsp oil
• A big pinch hing(asfoetida)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp corriander powder
• 1/2 tsp amchhor(dry mango powder)
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• Salt to taste

Procedure:

1. Boil chana in a Pressure cooker until soft with little salt. Remove & drain the water.
2. Heat oil & add cumin seeds & hing.
3. Mix turmeric powder, red chilli powder & corriander powder in beaten yoghurt. Add this to the oil & cook until the oil starts separating.
4. Add boiled chana, salt & cook until the gravy thickens & coats chana. Mash a few chana(a spoonful) to thicken the gravy.
5. Add garam masala & amchoor & simmer for another 5 min.
6. Serve hot.

Enjoy!