Channa Masala

1 and 1/2 Cups Garbanzo Beans

Wash garbanzo beans, overnight soak them in water.

1 Tsp Salt
4 Cups Water

Cook garbanzo beans with salt in pressure cooker for 9 whistles. Allow it to cool, drain and keep aside.

5 Roma Tomatoes
5 Red Chilies
1 Tsp Ginger, Grated
2 Tsp Garlic Grated
2 Tbsp Coriander Seeds

Grind coriander seeds, ginger, garlic, red chilies and tomatoes, blend to a smooth paste.

2 Tbsp Oil

2 Serrano Peppers, Chopped into 2 Lengthwise Pieces
2 Cup Water

1/4 Tsp Garam Masala Powder
1 Tsp Salt

Heat oil, add ground paste, saute the masala paste in oil for 8 minutes, till the raw smell of the tomato, ginger and garlic disappears and the oil leaves the sides of the masala.

Add serrano peppers, water, stir and cook for 4 minutes.

Add boiled and drained channa, mix well. Let channa masala simmer in medium flame for 15 minutes. Keep on stirring in between.

Add garam masala powder, salt, mix well and cook for 5 more minutes in LOW flame and switch off the stove.

2 Tbsp Cilantro Leaves, Chopped.
Big Onion, Strips, Few Pieces
Ginger, Julienned, Few Pieces
Lime / Lemon Wedges

Mix with cilantro leaves.

Garnish with onion strips, julienned ginger and lime / lemon wedges.

Taste Note: Tastes AWESOME. The fresh onion and ginger pieces made the dish taste even better...
Yields: 3 and 3/4 Cups
Serves: 3 to 4
Source: vegrecipesofindia