Channa Masala

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1, chopped

Ginger Garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1/2 tsp

Channa Masala powder - 2 tbsp.

Amchur powder - 1 tsp

Chickpeas - 1 cup (soaked overnight and pressure cooked with 1 tea bag(optional) and required Salt)

Green Chilli - 2, slit

Salt

Cilantro, Lime - for garnish

Heat Oil in a large pan. Temper Cumin seeds.

Add Onion and sauté until golden.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft or Oil starts oozing from the gravy.

Season the mixture with Turmeric, Chilli, Garam masala, Channa Masala and Amchur powders. Sauté until the raw smell of the masalas goes away.

Now add the cooked Chole along with slit Green Chillies, required Salt and 1 1/4 cup Water. Simmer on medium flame for about 20 min.

Garnish with Cilantro and Lime wedges.

Serve warm with Kulcha's, Bhatura's, Poori's and Roti's.