|Kabuli chana/Garbanzo beans||1 Cup (16 tbs)|
|Grated coconut||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm)|
|Cumin seeds||1 Teaspoon|
|Dhania seeds||2 Teaspoon|
|Chopped coriander||1 Tablespoon|
|Turmeric powder||1⁄4 Teaspoon|
|Chole masala/Chana masala powder||1 Teaspoon|
|Tomatoes||3 , finely chopped|
|Onions||4 , finely chopped|
Soak chana overnight and pressure cook for 4 whistles by adding salt.
Heat 1 tsp oil in a pan. Add 2 diced onions and fry till translucent. Keep aside.
Now in the same pan, fry coconut for few seconds.
Heat a tsp oil and fry black pepper, cumin seeds, coriander seeds, cloves and cinnamon.
Grind everything together to a smooth paste along with 1 handful chopped coriander, ginger and garlic.
Heat remaining oil in a pan, add 2 chopped onions and fry til golden. Add turmeric powder, chana masala powder and tomatoes. Saute for few minutes.
Add cooked chana along with the water in which it has been cooked.
Add ground masala. Adjust the salt, cover and simmer for 10 minutes
Serve hot garnished with chopped coriander.