Cooking Instructions
- 1
Soak the chana overnight. Pressure cook until tender. Drain the water and keep aside.
- 2
In a mixing bowl combine the dry masalas. Mix well. Keep aside.
- 3
Heat oil in a wok. Add zeera. Let ot splutter. Add garlic & saute on medium flame. Add the finely chopped onions & tomatoes & cook for few minutes. Add the dry masalas, tomato puree, boiled chana & cook until water has evaporated. Add lemon juice, mint coriander leaves.
- 4
Garnish with coarsely chopped onion & tomato wedges.
- 5
Serve hot
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