Soak 1cup green chana overnight or at least for 8 hrs. Next day rinse well and add it to pressure cooker along with salt and pressure cook for 5-6 whistles or until soft. When you press it should be soft, discard the stock.
Heat 1 tablespoon butter in a pan, then add 1 teaspoon cumin when the colour of cumin seeds change, add 2 pinch hing mix it, add 1 chopped onion fry till soft then add 1 teaspoon ginger garlic paste stir fry for a minute, then add 1 sliced tomato cook on medium flame till tomatoes are soft add little water if needed.
When the tomatoes are soft and done, add 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, half teaspoon black salt then fry all the spices till the raw smell of all the spices leaves.
Then add the boiled chana to this masala and stir fry it on high to medium flame for 2 minutes, then on low flame for 2 minutes, so that all the spices are well coated on the boiled chana.
Now transfer this cooked chana into a big bowl, then add 2 boiled potatoes cut into small pieces, 1 chopped onion, 1 chopped tomato, fresh chopped coriander, half teaspoon chaat masala, then add juice of one lemon mix it well and Serve.
Tips; *Soaking chana overnight or atleast for 8 hrs is a must to get soft chana. *You can add cashew paste separately if you want thick gravy. *Adjust according to spice le *This recipe is so perfect to serve for parties or for guests.
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