- Chana – one cup
- Chopped onions – one cup
- Chopped tomatoes – one and half cup
- Jeera seeds – half tsp
- Oil – five tblsp
- Sliced green chilli – one
- Red chilli powder – one-third tsp
- Chole masala – one tsp
- Salt – to taste
- Coriander leaves – three tblsp
- Lemon juice – one tblsp
In a bowl soak chana in water over night. Pressure cook chana with little salt, wait upto three whistles. Turn off the heat and let it cool down. In a pan, add oil ( one tblsp) and onions, fry till they are translucent. Add tomatoes and fry until tomatoes are soft. Cool it and add coriander leaves and make a fine paste. In another pan add oil (four tblsp), jeera seeds, green chilli, onion-tomato paste and water (one cup). Cover with lid and cook until it becomes a thick paste. Now add boiled chana (mash about one-fourth of these chana), chana masala, red chilli powder and salt. Mix well and cover it. Cook for five mins. Garnish with lemon, chopped onions and coriander leaves.
Once you have soaked chana, preparation takes 45 mins.