Kabuli Channa-1 Cup soaked over night& pressure cooked or [garbanzo beans-1 can]
Onions -1 big
Tomato-2 small
Tomato Paste - 1 tblspn
Green chillies - 2
Ginger garlic paste - 1 Tblspn
Coriander leaves - Hand ful
Cholee masala - 1 1/2 Tspn
(I prefer Badshah masala)
Cumin seeds - 1/2 tspn
Whole garam masala- a few.

Method of Preparation
Heat oil in a Pressure cooker add whole garam masala & cumin seeds& bayleaves...now add chopped onions when it turns translucent ,then ginger garlic paste,greenchillies chopped,cholee masala then tomato paste ,mix it well....now add chopped tomatoes ...fry well till oil leaves the sides.Add kabuli channa &1 cup water & salt & chopped dhaniya & pressure cook it for 2 whistles.Garnish with chopped dhaniya &serve hot.

Note, if you want to make the gravy thick...You can take a handful of channa & mash it & add it to the curry.

Vijila Nirmal