Channa Masala (Indian chickpea with gravvy)

• 1 cup White chickpeas
• 1 tsp ginger paste
• 1 large bay leaf or a stig of curry leaves
• 1/4 cup Tomato puree, try to use fresh
• 1 tsp Turmeric powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp pepper
• 1 tbsp Lemon juice
• 1 green chilly or jalepeno chopped
• 1 tbsp oil
• 1 Salt to taste (i use a little more than 1tsp)
• 1/2 cup Water for gravvy. You can also use coconut milk

1. soak chickpeas overnight in water
2. Pressure cook the chickpeas until soft for a couple of whistles
3. Heat oil in a saucepan, add ginger and bay leaf or curry leaves and saute for few seconds.
4. Then add tomato puree, turmeric powder, cumin powder, coriander powder, red chilly powder, garam masala n pepper and saute till tomatoes are cooked and soft.
5. To this add cooked chickpeas, salt and water (or coconut milk) and stir.
6. Simmer for 20-25 minutes, stirring occassionally.
7. Dont let it dry up, let there be some gravvy..
8. Turn off heat and transfer to a serving plate.
9. Add lemon juice and chillies/ jalapenos.
10. you can also garnish with chopped corriander leaves before serving.
11. Goes well with all kind of breads esp indian breads like Naan, batura (fried bread) etc or even rice

white chickpeas, ginger paste, bay leaf, tomato puree, turmeric, garam masala, cumin powder, coriander powder, red chilli powder, pepper, lemon juice, green chilly, oil, salt, water

Taken from cookpad.com/us/recipes/338515-channa-masala-indian-chickpea-with-gravvy (may not work)