PINDI CHANNA

       I watched this recipe in a cookery show but I was surprised to see using Tea Bags while cooking Channa.When I was surfing Rak's site I found this Pindi Channa in step by step pics which made me so tempting. I slightly modified her recipe by skipping Channa dhal,Cooking soda,Anar danna powder (Pomegranate seeds).

INGREDIENTS

CHANNA	1 Cup
ONION	2
TOMATO	2
GREEN CHILLY	1
GINGER	1 Inch piece
RED CHILLY POWDER	1 Tsp
CORIANDER  POWDER	½ Tsp
GARAM MASALA POWDER	½ Tsp
CHANNA MASALA POWDER	1 Tsp
TEA  BAG	1 - 2
CARDAMOM	1
CINNAMON	1 Inch piece
LEMON JUICE	As needed
CORIANDER LEAVES	Few
SALT	To Taste
OIL	2 Tbsp

STEP BY STEP PICTURES

Soak Channa over night. Pressure cook it by adding Tea bag,Cinnamon,Cardamom. Drain & reserve the water. Discard  the Tea bag, Cinnamon,cardamom.

Chop the Onions,Tomatoes finely.

Heat oil in a kadai. Fry the onions till it turns pink. Then add the tomatoes,green chilly,ginger.

Add Red chilly Powder,Coriander powder,Garam masala powder,Salt. 

Add little water & boil it for 5 mins.

Now add the boiled Channa. Mix well.

Cook in medium flame for 5 mins. Use the drained water & stir well.

Add the Channa masala powder. The masala will become dry when it is cooled down. So you can adjust the consistency by adding the water.

Granish with coriander leaves. 

Before serving add Lemon juice & raw onions.

NOTES

Adding Tea bags gives a wonderful colour & fragrence to the Channa.