INGREDIENTS:

Kabuli Chana (Chick Peas), 250 g
Chana Dal, 50 g
Onion,1, chopped
Potato, 1 medium size, steamed and finely chopped
Tomato, 2 chopped
Garlic, 5 cloves, finely chopped
Ginger, 1 inch, finely chopped
Green chilli,3 chopped
Coriander, washed , finely chopped 1 cup
Lime/lemon Juice, 1 tsp
Canola Oil, 2 Tbsp

Spices:

Red Chilli Powder,1 tsp
Coriander Powder, 1 tsp
Turmeric, 1/2 tsp
Garam masala, 1 tsp
Black Pepper, 1/2 tsp
Mango Powder (Amchur), 1 tsp
Cinnamon, 1/2 tsp powdered
Cloves, 2, powdered

DIRECTIONS:

Wash chick peas and chana dal. Soak chick peas and chana dal together in about 500 ml water overnight.
Cook chick peas and chana dal in the same water (Step 1) till they become soft.
Heat a deep skillet and pour oil. When the oil becomes hot, add onion,garlic, ginger and green chilli. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.
Transfer the cooked chick peas and chana dal with water (Step 2) into the skillet (Step 3). Add potato tomato and lime juice. Cook till 75% of the water evaporates and a thick gravy is formed.
Garnish with chopped coriander.

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