Ingredients :

1. Chickpea / Chana – 1 cup

2. Onion / Vengayam – 1 cup

3. Tomato / Thakkali – 1 cup

4. Green Chili / Pachai Milagai – 3

5. Ginger Garlic Paste / Inji Poondu Vizhuthu

6. Dried Red Chili / Kaaintha Milagai – 3/4

7. Bay Leaves / Brinji Ilai

8. Cloves / Krambu

9. Cinnamon / Pattai

10. Cardamom / Elaichi

11. Ginger / Inji – 1 small cube

12. Coriander / Dhania

13. Cumin Seeds / Seerakam

14. Aniseed / Sombu

15. Dried Pudina Leaves

16. Salt

17. OIl / Yennai

18. Asafetida / Asafoetida

19. Turmeric Powder / Manjal Thool

20. Cumin Powder / Seerakap Podi

21. Dried Mango Powder / Mangai Thool

22. Red Chili Powder / Milagai Thool – 1/2 Ts

Method :

1. Soak Chana for at least 8 hrs, then pressure cook it by adding one small teaspoon of oil and asafetida

2. Now dry roast all the ingredients like dried red chili’s, bay leaves, cloves, cinnamon, cardamom, ginger, coriander, cumin seeds, aniseed and grind them to fine powder

3. Now take another pan add oil and heat it, add onions saute them for 3-4 minutes, add salt

4. Then add tomato’s saute them well, now add ginger garlic paste, turmeric powder and cumin powder, saute them well

5. Add dried mango powder, red chili powder saute them well, then add green chili, powdered masala, dried pudina leaves, mix all the ingredients together, you can see the masala getting thickening now add the steam cooked chana to it and mix all the ingredients and cook for 2-3 minutes (if needed add sufficient amount of water), garnish with coriander leaves, the recipe is ready