Ingredients

• Kabuli Chana (Chick Peas), 250 g

• Chana Dal, 50 g

• Onion, 1, chopped

• Potato, 1 medium size, steamed and finely chopped

• Tomato, 2 chopped

• Garlic, 5 cloves, finely chopped

• Ginger, 1 inch, finely chopped

• Green chili, 3 chopped

• Coriander, washed, finely chopped 1 cup

• Lime/lemon Juice, 1 tsp

• Canola Oil, 2 Tbsp

• Red Chili Powder,1 tsp

• Coriander Powder, 1 tsp

• Turmeric, 1/2 tsp

• Garam masala, 1 tsp

• Black Pepper, 1/2 tsp

• Mango Powder (Amchur), 1 tsp

• Cinnamon, 1/2 tsp powdered

• Cloves, 2, powdered

Method

1. Wash chickpeas and chana dal. Soak chickpeas and chana dal together in about 500 ml water overnight.

2. Cook chickpeas and chana dal in the same water (Step 1) till they become soft.

3. Heat a deep skillet and pour oil. When the oil becomes hot, add onion, garlic, ginger and green chili. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.

4. Transfer the cooked chickpeas and chana dal with water (Step 2) into the skillet (Step 3). Add potato tomato and limejuice. Cook till 75% of the water evaporates and a thick gravy is formed.

5. Garnish with chopped coriander.

Serve hot with chapati, roti, tortilla, bread, plain rice, etc.

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