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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Chick Peas(soaked overnight in water for about 8 – 9 hrs, Kabuli kadala) - 2 cups
- Potatoes(diced) - 1/2 cup
- Onion(finely chopped) - 1 cup
- Tomato(finely chopped) - 1/2 cup
- Coriander powder - 2 tbsp
- Chilly powder - 1 tsp
- Salt(As reqd) -
- Oil - 1/4 cup
- Mustard seeds - 1 tsp
- Butter - 1 tsp
- Lemon juice - 1 tsp
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Cook chana in a pressure cooker till done.
- Heat oil in a pan or a kadai.
- Splutter mustard seeds.
- SautT the finely chopped onions.
- Add the finely chopped tomatoes and sautT, till they blend well.
- Add chilly powder and coriander powder and sautT further.
- Add butter and mix well.
- Allow it to boil.
- Add the cooked chana followed by salt and mix well.
- When the gravy starts to thicken, add the lemon juice.
- Remove from the flame.
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