Kabuli chana curry

Ingredients :

Kabuli chana / white big chick peas : 3/4 cup

Tomato : 1 cup chopped finely

Onion : 1/2 cup chopped finely

oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1/2 tsp

turmeric : 1/8 tsp

ginger garlic paste : 1/2 tsp

curry leaves : few

red chilli powder : 1/2 tsp

corriander powder : 1/4 tsp

salt : as per taste

Soak the chana in water for atleast 6 hours. Then pressure cook the chana in a pressure cooker for up to 2 whistles adding a little salt. Drain and keep aside. Now in a nonstick pan heat the oil. Add the mustard seeds and allow them to pop. Next add in the cumin, turmeric and curry leaves. Now add in the onions after giving a nice mix. When the onions turn translucent add in the ginger garlic paste. Keep mixing in order to avoid burning. Next add the drained chana and cook for 2 minutes. Then add the tomatoes and cook well. When the tomatoes are almost cooked add in the red chilli powder, salt and corriander powder. If u want the gravy to be watery u can add some water otherwise make it thick. Switch off the stove. Serve garnished with corriander leaves and a pinch of lime. Goes well with chapatis and nans.