Minty Channa Masala

1. Pudina - One bunch

2. Tomato - 2 medium sized

3. Onion - 2 medium sized

4. Ginger - 2 inch piece

5. Garlic - 3-4 cloves

6. Red chillies - 4

7. Channa (kondaikadalai) - 1 cup

8. Channa masala powder - 1 tblspn

9. Cumin-Dhania powder - 1 tblspn

10. Turmeric powder - few pinches

11. Oil - 2-3 tblspns

12. Salt - as needed.

Method:

1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well.

2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina.

3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes.

4. Add cooked channa with the water.

5. Add channa masala powder and cumin-dhania powder.

6. Once it starts boiling, add the mashed channa to get a thick consistency.

7. Boil until you get your desired consistency.

8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,