CHANA PUNJABI (CHENNA MASALA)

INGREDIENTS:

Kabul chenna - 1 cup
Bay leaves - 2
Chenna masala - 1 tsp.
Punjabi garam masala - 1 tsp.
Chilli powder - 1/2 tsp.
Dhania-jeera powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Coriander leaves - few
Salt - as per taste
Oil - 3 tablespoons

To grind to a paste:

Boiled chenna - a fistful
Onions - 2
Tomatoes - 2
Ginger - 1" piece
Garlic - 2 pods
Green chillies -2

METHOD:

Soak chenna overnight. Discard the soaked water. Fill fresh water upto an inch above chenna and pressure cook with bay leaves, turmeric powder and salt for 3 whistles. Drain the water, discard bay leaves and keep aside.

Grind the items given in "To grind to a paste".

In a heavy bottomed pan, heat oil, add the ground paste, little salt and saute till oil leaves the sides. Now add all the powders and saute for a while. Add the boiled chenna into it and cook till thick. Garnish with coriander leaves and onion rings. Serve hot with bhaturas, pooris , phulkas and chappathis.