Masala chana

Prep time - Overnight
Cooking time - 1 hr
Complexity - Easy
Serving - for 2 persons

Ingredients :-

• Black chick peas - 1 /2 cup
• Tomatoes - 1 medium size 
• Onion - 1 medium size
• Green chillies - 2 (optional)
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tbsp
• Olive oil / Vegetable oil - 3 tbsp
• Lemon - 1/2
• Salt - 3 tsp

Method :-

Soak the black chickpea overnight. Put chickpeas and half of the salt in pressure cooker and 5 cup water. Wait till 8 whistles (Sometimes it may take less whistles and sometimes more, it depends upon the quality of chickpea). Meanwhile chop onions finely, cut tomato in square size and cut green chillies.

Put a heavy medium size pan over medium heat. Add oil to it. Add onions to oil when the oil is heated. Once onions are translucent in colour and their raw smell is gone, add tomato and green chilli. Add turmeric and coriander powder. Mix well. Wait till tomatoes are all mushy. Meanwhile take chickpeas out of pressure cooker and drain all the water. You can use this water as soup and also for making chapati dough.

Add chickpeas to the onion and tomato masala along with rest of the salt. Mix it well. If there is water then try to dry it out. Turn the gas after 5 mins. Pour juice of 1/2 lemon and mix well. Masala chana is ready.