Step 1
Wash chickpeas well,soak in water overnight. Next morning pressure cook with a cinnamon, bay leaves clovesand salt.You may also add a teabag for that brown colour.I pressure cook directly in cooker with water level a little above the chanas,low flame ,for 8 to 10 whistles. Next grind to a fine paste the onions ,tomato garlic khus khus chilli powder ,turmeric powder adding water little by little. Heat oil. Add jeera,when it turns brown add the ground masala.Mix well.saute stirring in between till oil leaves from sides. Now remove the bay leaves, cinnamon and cloves and add the cooked chanas .adjust consistency by adding water if required.check for salt.Adding a little jaggery is optional. Allow it to simmer.Garnish with coriander n serve with hot poories. I follow the same recipe for black chana and rajma too. Sometimes, I replace cashews with coconut for the gravy.
Step 2
Wash chickpeas well,soak in water overnight. Next morning pressure cook with a cinnamon, bay leaves and salt.You may also add a teabag for that brown colour.I pressure cook directly in cooker with water level a little above the chanas,low flame ,for 8 to 10 whistles. Next grind to a fine paste the onions ,tomato garlic khus khus chilli powder ,turmeric powder adding water little by little. A little Salt Heat 4 tbsp oil. Add jeera,when it turns brown add the ground masala.Mix well.saute stirring in between till oil leaves from sides. Now remove the bay leaves, cinnamon and add the cooked chanas .adjust consistency by adding water if required.check for salt.Adding a little jaggery is optional. Allow it to simmer.Garnish with coriander n serve with hot poories. I follow the same recipe for black chana and rajma too. Sometimes, I replace cashews with coconut for the gravy.
