Kala Channa Masala

It was one of those days when I had a housefull of people to feed, and no vegetables in the fridge. Since the vegetable vendor comes only after 7, I decided to make rajma or channa, but found only kala channa at home. I first soaked it, then looked for a recipe more substantial than the one that I normally make. It turned out tasting much better than anticipated.

1 cup dry kala chana
1 bay leaf
1 piece cinnamon

2-3 cloves

1 badi elaichi

2 large onions

2 large tomatoes

2 green chillis
2 tbsp ginger garlic paste
1/2 tsp saung
1/2 tsp jeera
1 1/2 tsp red chilli powder
1 1/2 tsp dhania powder
1/2 tsp haldi powder
1/2 tsp amchur powder

A pinch of hing

2 tbsp oil

Salt to taste

Method:
Wash the kala chana and soak it for 4- 6 hours (or overnight)
Pressure cook with bay leaf, cinnamon, cloves, elaichi, and sufficient water till the chana is cooked (I reduce the flame after the first whistle and cook for 20 minutes). Discard the spices.
Cut one onion in large chunks, and the other finely. Chop tomatoes into large chunks.
Heat 1/2 tbsp of oil and saute onion chunks until light brown, allow to cool and grind with green chili, cumin seeds, fennel seeds with little water into fine paste. Puree tomato and keep aside.
Heat remaining oil, add chopped onion, ginger-garlic paste and saute until golden brown.
Add hing and onion paste and saute until oil starts to separate. Add chilli, dhania powder, turmeric powders and mix well, saute for a minute.
Add puree tomato and mix well, cook in medium to slow until oil separates. Add cooked chana along with water, salt and bring it to boil.
Add amchur powder and simmer for 10 minutes or until gravy thick.
Garnish with dhania patta and/ or chopped onions and serve.