NLCI Bhunna Channa

You can have this with chappati, naan, puri, rumali roti, pulav etc.

• Kabuli Channa - 2 cup (Boiled)
• Coriander seeds - 2tbsp
• Cloves - 3 no.
• Bay leaves - 2 no.
• Cardamom - 3 no.
• Cashewnuts - 6-7 no.
• Sesame - 2 tsp
• Cinnamon - 2 pieces
• Black pepper - 1 tsp
• Aniseed - 1tsp
• Coconut powder - 2 tsp
• Onion - 4 no.
• Mint leaves - ½ cup
• Coriander leaves - ½cup
• Ginger-garlic paste - 2 tsp
• Tomato - 2 no. (Chopped)
• Red chilly powder - 1 tsp
• Termaric powder - ½ tsp
• Garam masala - ½ tsp
• Salt - to taste
• Oil - As required

1. In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and  aniseeds.
2. Saute'e  1 onion julians  in 1tsp oil.
3. Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
4. In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
5. After 2-3 mins. add tomato saute'e it till oil comes out.
6. Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.

Note: If you want it more spicy you can increase the quantity of red chilly powder.