Serves 4 Ingredients

• 1                    cup dried Chana
• 1/4                cup oil
• 1/2                tsp mustard seeds
• 1/2                tsp fenugreek seed
• 1/2                tsp cumin seeds
•                       few curry leave
• 2                    medium tomatoes, finely chopped
• 1                    tsp green masala
• 1                    tsp cumin and corriander powder
• 1/4                tsp turmeric powder
• 1                    tsp salt
• 1                    tbsp tomato paste
• 2                    cups Water
• 1                    lemon or lime
• 2                    tbsp chopped cilantro

Instructions

1. Soak Chana in cold water for 5 hours or overnight. In the morning rinse Chana in cold water and boil it for about 15 minutes, till the chana are cooked. Drain, rinse it in cold water and leave it aside.
2. In a large saucepan, heat the oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
3. When the seeds start to pop, add the chopped tomatoes, green masala, cumin and corriander powder, turmeric powder, salt and tomato paste.
4. Turn the heat to low and cook stirring a few times for 5 minutes. The oil should start to separate. Add 2 cups water and lime/lemon juice and the boiled chana. Bring this to boil then lower the heat to medium low (mark 4) and cook for 15 minutes. The liquid will have thickened.
5. Sprinkle with chopped cilantro before serving.