Kabuli Channa Recipe

Ingredients:
2 cups of channa (chickpeas), washed and soaked overnight
5 tsp oil
2 sticks of cinnamon
1 bay leaf
1 tsp black salt (or regular)
250 gms onions
250 gms onions
250 gms tomatoes
2 tsp coriander powder
½ tsp chilli powder or to taste
¼ tsp turmeric powder
4 tsp oil

Method:
Cook the channa with enough water to cover in a pressure cooker, along with 1 tsp oil, cinnamon, bay leafs, and black salt. After 6 whistles, reduce heat and cook for 30 minutes on low heat.

Heat 4 tsp oil. Add finely chopped onion and fry until golden. Add chopped tomatoes and cook until soft and mushy. Add coriander powder, chilli powder, turmeric powder, and fry well. Add chickpeas with water and allow to come to a boil. Cook until you achieve desired thickness for channas. You may add tamarind water in the end to achieve a sour taste.