Ingredients
1 cup boiled Kabuli chana (chickpeas)
2 onions finely chopped
1 tomato finely chopped
5 tsp oil
Salt to taste
Chopped coriander leaves
For the masala:
In 1 tsp oil roast 2 tsp coriander seeds, and 4 fenugreek seeds and 4 red chillies
Grind it with 1/2 cup fresh grated coconut,1 tsp cumin seeds and 3 garlic cloves
Procedure
In a pan heat oil and saute chopped onions till translucent
Add chopped tomato and saute for 5 minutes
Put the masala and fry well
Add boiled chana .salt to taste and water if necessary and cook for 5- 10 minutes
Garnish with chopped coriander leaves
Serve hot with rice or roti.
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