CHANNA MASALA

INGREDIENTS

1. Channa Dhal               500 gms
2. Water                          5 cups
3. Tea Bags                     3 nos
4. Salt                             3 tsp
5. Jaggery                      1 tbsp

FOR GRINDING

1. Onion                        2 nos
2. Tomato                      3 nos
3. Garlic                        10 flakes
4. Ginger                       1"
5. Coriander powder      2 tbsps
6. Cumin powder           1 tsp
7. Garam masala            2 tsp
8. Pav bhaji masala        2 tsp
9. Turmeric                     1 tsp
10. Chilly powder             2 tsp
11. Boiled channa dhal     1/2 cup
12. Curd                            2 tbsp

FOR SEASONING

1. Oil                            1/2 cup
2. Bay leaf                    2
3. Mint leaves               handful
4. Coriander leaves      handful
5. Kasuri methi            1 tbsp

METHOD

• Boil channa dhal, adding tea bags in 5 cups of water.
• Cook for 6 whistles, Drain and retain the water, discard the tea bags.
• Take 1/2 cup of boiled channa dhal for grinding.
• Grind onion and tomatoes separately.
• Grind ginger, garlic, chilly powder, turmeric, garam masala, pav bhaji, coriander, cumin, curd, and channa dhal to a smooth paste.
• Heat oil in a cooker add bay leaves and fry for a minute,
• Add onion and tomato paste and fry for a minute. 
• Add cut coriander, mint, and Kasuri methi leaves.
• Next, add masala paste and stir, Add the retained water, salt, jaggery, and stir well.
• Close the lid and cook for another 3 whistles.
• Garnish little coriander, and mint leaves.
• Serve with Batura, cut onion, lemon, sliced tomato.
• Sprinkle little coriander and mint leaves.