Channa (Chick Peas) gravy

Channa gravy can be eaten with rice, Chappathi, wrap, bread, etc. It’s easy to make.

 2 cups Dry chick peas
 1 OnionMedium size, cut in to small pieces.
 7 Garlic cloves Chop it finely
 2 Tomatoes
 5 tsp Sesame oilCan be substituted by Canola Oil
 ½ tsp Mustard seeds
 ½ tsp Cumin seeds
 ½ tsp Turmeric powder
 ½ tsp Fenugreek powder(Mehti)
 3 tsp Channa masala powderSold in Indian stores
 1.50 tsp SaltAdjust according to the taste

1

Soak dry chick peas in an ever silver vessel with hot water for about 5 hours. Then place the vessel in a pressure cooker and cook it. After the 1st whistle, put the flame to low and leave it for 10 minutes. Then switch off the stove & let it cool for about 10 minutes.

2

Heat the oil in a pan and add mustard seeds & cumin seeds. After hearing the cracking sound of the mustard seeds, add finely chopped garlic & onion and sauté them until they turn in to light brown color.

3

Add tomatoes to it and mix it to become a gravy. Now add the cooked chick peas to it.

4

Add turmeric powder, fenugreek powder, channa masala powder & salt. Mix all the spices together.

5

Let the chick peas blend well with the masala and all spices. After few minutes, switch off the stove. Now it’s ready to serve.