CHANNA MASALA

INGREDIENTS:
Channa - 100g
Onion - 1

Sambar powder - 1 tsp
Garam masala - 1 tsp
Tamarind - small gooseberry size
Kasuri methi or dried methi leaves - 1 tsp
Oil - 2 tbs
 Ghee - 1 tsp

Turmeric - 1/2 tsp
Salt

To grind


Garlic pods - 5
Ginger - 1 inch
Cinnamon - 1
Cloves - 2
Cardamom - 1
Fennel or Sombu - 1 tsp
Cumin - 1 tsp
Pepper - 4 nos.
Tomato - 1
Green chilly - 1
Coconut - 2 tsp (optional)
Poppy seeds - 1/2 tsp 

METHOD:
1. Soak channa  for 7 to 8 hours and pressure cook it with turmeric and salt  up to 6 to 7 whistles on high flame until soft. Drain the water completely and mash it and keep aside.
2. Heat oil in a pan and add onions and saute  until it becomes transparent. 
3. Add the paste and stir well until raw smell goes off. Add sambar powder and garam masala powder. Cook for 3 minutes. Add little water
4. Add cooked and mashed channa dhal, tamarind juice, little salt (we have already added for channa)  and close the lid of the pan and lower the flame.
5. Garnish with Ghee and kasuri methi.
6. Tasty Channa Masala is ready.

It goes well with chappathi, poori and patura (poori made of maida with mashed bread  and curd)