Black chana Masala ( Black Chick peas gravy )

This is very frequently made dish in my house; reason being black chana is full of protein .. ohh who am I kidding? This is irresistible and spicy and I love it :-)

Here is what we need -

black chana
1/2 small size onion
1 tomato
2 tbs dry coconut powder
2 garlic pods
1 bay leave
2 cloves
1/2 sp butter chicken masala
1 tbs dry onion garlic powder
1/2 sp  garam masala powder
1 sp red chili powder
1 sp kashmiri red chili powder
salt per taste
3 tbs oil

Soak chana overnight in the water. Pressure cook it for 4-5 whistles as this should be bit soft and mushy.

Chop onion, tomato and garlic in big pieces.

In a pan take 2 tbs oil, once hot put bay leaf, cloves and garlic. After a few minutes add onion. After 5 minutes put tomatoes. Give it 5 minutes to lose water and blend in.

In another pan dry roast coconut powder to slight brown color. Add this to the gravy mix. Let the mixture cool down. Take the mixture in the blender and add all the dry spices except Kashmiri red chili powder and garam masala. grind it to a smooth paste. I prefer adding dry spices as it incorporates well.

In the same pan take remaining 1 tbs oil, once slightly hot add Kashmiri red chili powder; immediately pour the ground puree. On the medium heat let cook for 7 minutes. Add chana. Add garam masala powder. Give it a good mix. Add some water and cover it and let it simmer on Medium-low flame for 10 minutes. The layer of oil forms on the gravy.

Serve it hot with rice or roti .. Bon appetit!!

Tip : If you like to have raw onion along with your spicy gravies; cut the onion, put some lemon drops, salt and most flavorful chaat masala. It enhances the taste of your dish.