Wednesday, December 09, 2015,11:12 AM by

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Preparation Time :
8 hours

Cooking Time :
45 minutes

Preparation Method :

  • Soak channa for 8 hours in a pressure cooker.
  • Pressure cook all the ingredients together to give one whistle. After the first whistle, keep on low heat for about 20 minutes. Keep aside.
  • Dry roast cumin seeds on the tawa on low heat till rich brown but not burnt. Keep stirring continuously while roasting. Switch off the heat.
  • Remove cumin seeds from tawa and add coriander seeds on the hot tawa. Stir without putting on the heat for 2 minutes till golden brown. Remove coriander seeds from tawa.
  • Add pomegranate powder and stir for a minute till brown but not burnt.
  • Grind all three together without water to a blackish powder. Sieve the powder through a metal strainer. Keep aside.
  • Heat 3 tablespoon oil. Add chopped onions. Saute till light golden. Add the freshly powdered roasted spices. Stir for a few seconds. Add ginger-garlic. Stir for a minute.
  • Add tomato puree and stir till well blended. Add the rock salt and other dry masalas. Bhuno the masala till it turns brownish in colour and oil separates.
  • Remove tea bag from the boiled channas. Add boiled channas. Mix well. Mash with a potato masher to a paste like. Add the remaining channas, reserving the liquid.
  • Mix well for 5 minutes. Add the reserved channa liquid. Simmer for 30 minutes. Remove from heat.
  • Heat ghee. Reduce heat-Add ginger, saute till golden. Remove from heat. Add red chilli powder. Mix and pour over the channas. Garnish with tomato and green chillies.

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  • 400 grams channa
  • 1 tea bag
  • 1 teaspoon salt


  • 3 tablespoon Idhayam Sesame oil
  • 4 large onions -chopped very finely
  • 3 teaspoon ginger-garlic paste
  • 150 ml readymade tomato puree
  • ½ teaspoon rock salt  
  • 1 ¼ teaspoon red chilli powder or to taste
  • 2 teaspoon channa masala
  • ¾ teaspoon garam masala powder
  • ½ teaspoon dry mango powder  
  • ½ teaspoon salt or to taste
  • Spice Powder
  • 3 teaspoon cumin seeds
  • 3 teaspoon coriander seeds
  • 3 teaspoon pomegranate powder


  • 2 tablespoon ghee
  • 1" ginger juliennes
  • ½ teaspoon red chilli powder



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