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!