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Export 18 ingredients for grocery delivery
Step 1
Soak chana overnight or at least for 8 hours. Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft, Set aside. In a pan heat oil - add onion, tomato, ginger, garlic and sauté till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.
Step 2
Grind it to a fine paste. Set aside. In a pressure cooker heat oil - add the items under 'to temper' then add onions and fry till golden brown. Then add the tomato onion paste.
Step 3
Add the spice powders, mix well. Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame. Add required salt.
Step 4
Once done, open and add more water if the gravy is too thick - I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil separates and desired consistency is reached, Garnish with coriander leaves, lemon juice and switch off.
Step 5
Serve hot with bhatura / rotis!
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