Pindi Choley

You will need:
250 Gms- Kabuli Channa ( Washed & soaked overnight in water & a slice of raw ginger)
150 Gms-Onions-Chopped
200 Gms-Tomatoes chopped into cubes
1/2 tsp-Cumin seeds
1 tsp-Red chilly powder
1tbsp -Ginger garlic paste
tsp Garam masala powder
2 cloves
2 cardamom
1-bay leaf
1 Tbsp-Coriander powder
1 tsp-Cumin powder
1 tsp-Mango Powder/Amchur powder
salt to taste
Vegetable/Peanut/Olive oil-1 Tbsp
Homemade or store bought ghee- 1 Tsp
Method:
Step 1
Pressure cook the Channa by discarding the ginger.
Take 1 Tbsp oil and 1 Tsp of Ghee in a saucepan.Try not to skip the ghee as this really enhances the flavor of dish.
Step 2
Heat the oil and ghee,add garam masala powder,cloves,cardamom,cumin seeds,onions chopped and saute.Sprinkle a pinch of salt on the onions to remove moisture from them while frying.Add the chopped tomatoes,red chilly powder,salt,coriander powder,amchur powder,cumin powder and cook well on a medium flame or heat.You might want to add a little water to avoid the masalas from burning at the bottom.See pic 1
Step 3
Remember to cook on a medium to preferably low heat or flame.Once the mixture begins to ooze out oil to the sides,add the cooked Channa.Bring to a simmer for 5 mins.Turn off the flame or heat.Garnish with a dash of lemon and freshly chopped coriander/ cilantro leaves.