Kabuli Chana With A Twist

The chick pea curry is usually made in the Punjabi way, I have tried another way of making it. hope you enjoy making and eating it this way. So here comes my recipe...


Ingredients
1)
200 gms of chick peas or kabuli chana, soaked overnight and pressure cooked to 2 whistles with a pinch of soda and salt as per need, kept ready

2)
The ingredients below to be ground to a fine paste 
2 chopped onions
1/2 cup freshly scraped coconut
1/2 an inch of chopped ginger
1 tsp of mustard seeds
1/2 tspn of black pepper corns
1 tsp of cumin seeds
1/4 tspn of fenugreek or methi seeds

3)
1 large tomato and 1 tspn of chilli powder to be pureed and kept ready
1 tspn chana masala powder, I used everest

Method

In a pan take some oil, I used coconut oil but you can use any oil of your choice. Add the ground paste,stir and cook till it leaves the sides of the pan, now add the pureed tomato and chilli powder, salt to be added discreetly since we added salt while cooking the chick peas. Saute till the rawness of the tomatoes disappears, add chana masala powder. Cook for sometime. Add water if needed only. Garnish with coriander, eat with poori or paratha, freid chilli, tomato and onion roundels.