KABULI CHANNA SUBZI

needed:
kabuli channa/ chick peas -1 cup
Onion-1 ( optional)
Tomato - 1
green chilli - 1
Garlic 4 (optional)
Ginger - an inch
Bay leaves -2

red chilly powder - 1 tsp

garam masala powder -1 tsp

turmeric powder- 1/2 tsp

salt

1/2 tsp sugar

oil

corriander - for garnishing

Method:

Soak Chole in water overnight or for about 6 hr.
Cook the chole with salt and enough water in the cooker for about 20 minutes or cook until tender.

Drain, reserving 1 cup of cooking liquid.
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic , to a paste.
Heat oil in a pan and fry bay leaves ( 10 sec).

Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, garam masala and salt, 1/2 tsp sugar. Mix well  and Fry for 2-3 minutes.
Add enough water to make thick gravy. Bring the gravy to boil.
Add cooked chick peas (along with the water in which it was cooked). Stir well and cook over medium heat for 5-10 minutes.

remove and garnish with corriander.

serve with roti , jeera rice. .........