Brown Channa

250 grams, Brown
Channa (Wash the channa well and soak overnight. Drain the water the next
morning, rinse a couple of times, and keep aside)

2 tbsps Oil

½ tsp, Cumin seeds

2 medium sized Onions, chopped fine.

1 large Tomato, chopped fine.

1 heaped Tsp Ginger-garlic paste

2 cloves
A small piece of Cinnamon stick

1 Tej patta

Turmeric, red
chilly powder, garam masala, dhania powder, haldi and salt, to taste

Pressure cook the channa, with enough water, till almost done.

In a heavy bottomed vessel heat oil.

Add the cloves, cinnamon and tej pata and sauté lightly.

Add the Cumin seeds and sauté till they splutter.

Add the Onions and, on a medium flame, fry them till they start turning slightly brown.

Now add the ginger-garlic paste and fry well together.

After a bit add the dry masalas, mix well and continue frying together till the oil starts separating
from the masala.

Add the above to the channa and pressure cook till done.

When done, take off the lid, and let it simmer on a low flame for 5-6 minutes, while you
stir occasionally.

Garnish with chopped coriander and serve hot. Tastes best with rice, or bread.