Masala Channa
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/4 kg Kabuli channa (chickpeas)
2 mediums onions
4 tablespoons oil, (4 to 5)
6 Cloves garlic
1 1 inch piece ginger
1 teaspoon Coriander-cumin
1 teaspoon Pepper
2 Green chillies
1 teaspoon Channa masala
1 teaspoon Garam masala
1 teaspoon `Kitchen King' masala
Salt to taste
sliced boiled or fried potatoes, tomatoes, chopped <

Preparation

1 Soak chickpeas overnight. Next morning, boil in salted water till tender, or pressure-cook till done. Drain if necessary or dry by putting on high heat till water evaporates. Set aside. 2 Grind together onions, garlic, ginger and chillies. Fry in oil till brown. 3 Add spices and mix well, Add drained chickpeas. Mix to coat chickpeas with spices. Remove from fire. Serve garnished.