An interesting twist to your usual chana masala.
1 cup black chana, soaked overnight
1/2 cup yoghurt
2 tbsp oil
a big pinch hing(asfoetida)
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp amchhor(dry mango powder)
1/2 tsp cumin seeds
1/2 tsp garam masala
salt to taste
Boil chana in a Pressure cooker until soft with little salt. Remove & drain the water.
Heat oil & add cumin seeds. & hing.
Mix turmeric powder, red chilli powder & corriander powder in beaten yoghurt. Add this to the oil & cook until the oil starts separating.
Add boiled chana, salt & cook until the gravy thickens & coats chana. Mash a few chana(a spoonful) to thicken the gravy.
Add garam masala & amchoor & simmer for another 5 min.