Small black Channa – 1/4cup
Onion – 1 big, roughly chopped
Tomato – 2 medium sized, roughly chopped, preferably country tomato
Ginger – 1″ piece
Garlic pods – 4
Coriander leaves – 2 TBsp
Plain red chilly powder – 3/4 tsp (adjust according to taste preference)
Kitchen king masala – 1 tsp ( can be replaced with garam masala powder – 1/2 tsp)
Tumeric powder – 1/4 tsp
Salt to taste
Oil – 2 Tbsp
Soak the black channa in water for 2-3 hours.
Pressure cook along with salt up to 3 whistles and keep aside.
Heat oil in a wok. Throw in the onions and tomatoes together and salute till they’re half cooked.
Let it cool. Grind to a smooth paste along with ginger, garlic and coriander leaves. Add water if necessary.
Heat oil in a pressure cooker. Add ground paste. Saute.
Add the chilly powder, kitchen king masala, turmeric powder, salt. Stir.
Reduce flame to medium and let the gravy cook till the oil oozes out.
Throw in the cooked channa. If the gravy is thick, add little water. Cook up to 2 whistles.