MysoreNet - CHANA CURRY

Ingredients:
1.	Chick Peas	1 1/2 cup
2.	Ginger paste	3 tablespoon
3.	Garlic paste	3 tablespoon
4.	Tomato	4 medium size
5.	Onion	4 medium size
6.	Turmeric (Haldi powder)	1 pinch
7.	Red chill powder	1 tablespoon
8.	Vegetable oil	1/4 cup
9.	Coriander seeds	1 tablespoon
10.	Cloves (whole)	4
11.	Cinnamon seeds	1 inch
12.	Poppy seeds	3 tablespoon
13.	Salt to taste


*Cooking procedure:*

Make a soft paste of onion.

Soak chick peas overnight and cook in sufficient water until cooked well. Grate onion and chop tomatoes. Powder the following and keep aside: coriander seeds, cloves, cinnamon and poppy seeds.

Heat oil in a skillet and when oil is hot, add onion paste. Fry onion until it turns light brown. Now add chopped tomato, garlic and ginger pastes and cook on high heat for 5 minutes. Next add salt, turmeric, chili powder and above ground spice mix. Fry for two minutes and then add cooked chick peas and 2 cups of water. Cook for 25 minutes on medium heat or until gravy thickens.

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