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Channa Masala




			250 gms chick peas

			500 ml water

			1/2 tsp. soda-bi-carbonate

			1/4 tsp. asafetida

			3/4 tsp. cumin seeds

			2 bay leaves

			4 black cardamom

			1 stick cinnamon

			4-6 coves

			8-10 peppercorns

			a pinch of grated nutmeg

			200 gms. Onions (finely chopped)

			1" piece ginger (grated)

			salt to taste

			1 tsp. red chilli powder

			1.5 tsp. garam masala powder

			1 tsp coriander powder

			1 tsp. rock salt

			1 tbsp. tamarind paste

			65 gms tomato puree

			3 tbsp. ghee or oil

1. Wash and soak the chick peas in the water for 6-8 hours and drain.
2. Boil the chick peas, in a 1.5 litre deep dish with water, salt and Soda-bi-Carbonate 0n 100% power for 11 minutes.
3. Reduce the power level to 80% and microwave for 30 minutes. Stir 2-3 times.
4. Allow to stand for 10 minutes. Mash with a potato masher if desired.
5. Heat the ghee, in a 2 litre deep dish, on 100% power for 1:30 minutes.
6. Add the cumin seeds, asafetida, bay leaves, cloves, peppercorn, black cardamoms, cinnamon stick, ginger, and grated nutmeg and microwave on 100% power for 1 minute.
7. Add the onions and microwave on 100% power for 6 minutes. Stir once during cooking.
8. Add the tomato puree, salt, rock salt, red chilli powder, garam masala powder and coriander powder. Mix and microwave on 100% power for 1:30 minutes.
9. Add the chick peas. Mix and microwave on 100% power for 2:30 minutes.
10. Finally add the tamarind paste dissolved in a little water. Mix and microwave 0n 100% power for 4 minutes.
11. Serve hot garnished with chopped coriander leaves.


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