Channa Masala & A short blog break

Serves 3
I guess this is one dish that you can find in every Indian cuisine.The flavors might change a little but they all taste great.It'a very nutritious dish with chickpeas being the main ingredient. My mom makes the South Indian version of this where she adds coconut milk, which gives it a slightly sweet and mellow flavor. I've tried different versions of it and this is one that I like a lot. I will be posting other versions too:) We are all  set for a 10 day trip, I'm the kind of disorganized person who packs till the last minute :) I won't be active for a very short time, will catch up after 10 days,so until then Happy Cooking and Happy Blogging !

Ingredients:
Chickpeas - 1 cup
Onions - 1 big (chopped finely)
Tomato - 1 big (chopped finely)
Ginger Garlic paste from - 3 big cloves garlic,ginger 1" piece
Red Chilli powder - 3/4th tsp
Coriander powder - 1 tsp
Kasoori methi  - 1 tsp
Channa masala powder - 1 tsp
Armchoor powder/ dried mango powder - 1 tsp
Garam masala powder - 1/2 tsp
salt -as needed
oil - 3 tsp
coriander leaves - 1 tbsp (finely chopped)

Method:
-Soak the chickpeas overnight or for 6 -8 hours in sufficient water. Rinse it well and pressure cook it with salt and 2 cups of water for 1 whistle on high and simmer for 10 minutes.
-Heat the oil in a pan and when it splutters add the onion with a little salt and saute until the onions turn translucent.
-Add the ginger garlic paste and saute until the mixture turns a nice dark brown.Add the tomatoes and the coriander powder,chilli powder,channa masala powder and armchoor powder and mix well.
-Cover and simmer for 5 -7 minutes until the mixture starts oozing out oil.
-Now open the lid and add the pressure cookers contents and mix well.Check for salt.
-Add the chopped coriander leaves,kasoori methi and  garam masala powder and mix well.Add water if needed.
-Let the mixture cook on a low flame for 8 - 10 minutes. Done !
-Serve with hot dosas or rotis !

Thanks for Stopping by ! Happy cooking !