Channa Masala

• Channa (Chickpeas)     - 2 c
• Onion ( large)     - 1
• Ginger/Garlic Paste     - 1/2 Tbsp
• Cilantro     - 1/4 c
• Chilli pwdr     - 1Tbsp
• Coriander pwdr     - 1/4 Tbsp
• Turmeric     - 1/4 tsp
• Garam Masala     - 1/4 tsp
• Jeera (Cumin)     - 1/4 tsp
• Salt     - 2 tsp
• Tomato Paste     - 1 Tbsp
• Veg. Oil     - 3 Tbsp
• Water

1. Soak the Channa overnight or for 8hrs.
2. Pressure cool it for about 2-3 whistles.
3. Chop the Onions as fine as possible.
4. Heat the Oil in a big pot. Add the Cumin/Jeera seeds. Then add the finely chopped Onions.
5. Saute for 5- 10 minutes on medium heat till onions become soft and transparent.
6. Add the Ginger/Garlic paste and saute for 2 minutes.
7. Add the spices along with salt and 1/4c of water.
8. Cover and cook on low heat for 5mins or till water evaporates.
9. Mash the masala into fine paste with a spoon. Add the tomato paste to this.
10. Add the boiled Channa (add more water if required) and let it all boil. 
11. Add the Cilantro. Then let it all simmer for 20-30 mins till the gravy becomes thick.

Tip: Serve it hot with Naan/Roti/Poori/Rice.
If you don't have Ginger/Garlic paste use finely chopped Ginger (1 inch) and 5 Garlic pods instead.