Soak time – 8 hrs to overnight
Prep time – 10 mins
Cook time – 20 mins
Serves – 4
Ingredients
- ¾ cup kabuli chana
- 1 big onion
- 2 medium tomatoes
- 1 tbsp ginger garlic paste
- 1 tbsp white sesame seeds
- 1 tbsp poppy seeds
- 1 tsp red chilli powder
- 1 tsp garam masala
- ½ tsp kasuri methi
- 2 tbsp oil
- Salt to taste
- 1 bay leaf
- 2 green cardamom pods
- 1 inch cinnamon
- 1 star anise
- 3 cloves
Cooking instructions
- Wash channa and soak with 2 cups of water for 8 hrs overnight.
- Pressure cook chana with salt and 2 cups of water for 8 to 10 whistles on high flame and simmer for 10 minutes. Let the pressure release naturally.
- Meanwhile heat oil in a pan and add chopped onions and saute till onions turn translucent.
- Add ginger garlic paste and cook till the raw smell of ginger garlic paste goes off.
- Add tomatoes and cook till they are mushy.
- Add poppy seeds, sesame seeds, mix well and switch off the flame.
- After the mixture cools down, transfer it to a blender jar, add 2 tbsp of cooked chana and grind it to a smooth paste.
- In a kadai heat oil and add bay leaf, cardamom pods, cinnamon, star anise and cloves.
- Add the paste and mix well.
- Add red chilli powder, salt and garam masala powder.
- Add cooked chana along with the cooked water and bring it to a boil. Then simmer for 10 minutes. Garnish with kasuri methi.
- Serve hot !!
Cooking instructions with step by step pictures
Wash channa and soak with 2 cups of water for 8 hrs overnight. Pressure cook chana with salt and 2 cups of water for 8 to 10 whistles on high flame and simmer for 10 minutes. Let the pressure release naturally.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_194759-1024x999.jpg)
Meanwhile heat oil in a pan and add chopped onions and saute till onions turn translucent.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_194642-1024x907.jpg)
Add ginger garlic paste and cook till the raw smell of ginger garlic paste goes off.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_194913-1024x939.jpg)
Add tomatoes and cook till they are mushy.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_195104_1-1024x899.jpg)
Add poppy seeds, sesame seeds, mix well and switch off the flame.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_195737-1024x918.jpg)
After the mixture cools down, transfer it to a blender jar, add 2 tbsp of cooked chana and grind it to a smooth paste.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_201341_1-1024x972.jpg)
In a kadai heat oil and add bay leaf, cardamom pods, cinnamon, star anise and cloves.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_201550-1024x768.jpg)
Add the paste and mix well.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_201645-1024x768.jpg)
Add red chilli powder, salt and garam masala powder.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_201816_1-1024x793.jpg)
Add cooked chana along with the cooked water and bring it to a boil.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_202029_1-1024x761.jpg)
Then simmer for 10 minutes. Garnish with kasuri methi.
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200908_202812-1024x789.jpg)
Serve hot !!
![](https://www.theindianhome.com/wp-content/uploads/2020/09/IMG_20200909_103706-1-1024x793.jpg)