Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ kilograms | Kabuli channa |
| 2 mediums | Onions |
| 4 tablespoons | Oil; (4 to 5) |
| 6 \N | Cloves garlic |
| 1 \N | 1 inch piece ginger |
| 1 teaspoon | Coriander-cumin |
| 1 teaspoon | Pepper |
| 2 \N | Green chillies |
| 1 teaspoon | Channa masala |
| 1 teaspoon | Garam masala |
| 1 teaspoon | `Kitchen King' masala |
| \N \N | Salt to taste |
| 1 slice | Boiled or fried potatoes; tomatoes, chopped |
| \N \N | ; coriander leaves |
| \N \N | ; and lemon quarters. |
FOR GARNISHING
Soak channa 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. Keep aside.
Grind together onions, garlic, ginger and chillies. Fry in oil till brown.
Add spices and mix well, Add drained channa. Mix to coat channa with spices. Remove from fire. Serve garnished.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.