Channa masala

Ingredients

Channa-1 1/4 cup

Onion-1 medium size,sliced

Green chilli-6

Red chilli powder(optional)-1/4 tsp

Coriander powder-1/2 tsp

Turmeric-1/4 tsp

Salt-as required

Oil-2 tbsp

Coriander leaves-for garnishing

To temper

Cumin-1/2 tsp

Mustard-1/4 tsp

Black cardamom-1

Bay leaf-1

Fennel-1/4 tsp

To grind

Tomato-2 big size

Coconut-2 tbsp

Fried gram/pottu kadalai-1 tbsp

Cashew nuts-3

Cloves-4

Cinnamon-1

Garlic-3

Ginger-an inch piece

Method
Pressure cooker method

Soak the channa in water overnight(atleast for 7 hrs) and pressure cook it next day with enough water and salt. cook it till 3/4 done(for 5 whistles).preserve the cooked water.

Grind the items to a fine paste given under the table 'to grind'.

In a pressure cooker heat the oil.add garam  masala items and then add mustard and cumin seeds.

Then add onion,green chillies and all masala powders and saute it till raw smell leaves.

Now add the grinded paste,channa  and blend it well with mixture.check the seasoning and pressure cook it for 3 whistles.

Check the consistency of the gravy.If it is too thick add the preserved water and boil it till desired consistency reached.

Garnish with coriander leaves.

Pan method
In a pan heat the oil and add the items given in the table 'to temper'.
Now add the onion and green chillies and saute till raw smell leaves.then add masala powders and saute it for few minutes.
Then add the grinded paste with water(you can use preserved channa water) and let it boil till raw smell leaves.
Finally add channa and check the salt and consistency of the masala. let it cook in simmer,till the mixture blend well with channa.

Notes

If you prefer you can sprinkle some coconut at the final stage.

Adjust the spiciness to your taste.
You can use the same ingredients for cauliflower,mushroom gravies(by pan method,saute the vegetables before adding grinded paste).