Channa gravy can be eaten with rice, Chappathi, wrap, bread, etc. It’s easy to make.
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.
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.
Add tomatoes to it and mix it to become a gravy. Now add the cooked chick peas to it.
Add turmeric powder, fenugreek powder, channa masala powder & salt. Mix all the spices together.
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.