HOT AND SPICY CHANA MASALA

1. Chana (Chickpeas)-1 big cup (soaked and boiled)
2. Onion-2 medium (finely cut)
3. Green chillies -3-4 numbers(according to choice)
4. Fresh coconut-3-4 tablespoons (grated)
5. Oil-1.5 tablespoon
6. Ginger-1/2 inch piece (grated)
7. Curry leaves -10 to 12 number
8. Coriander leaves-handful
9. Tomato-1 small
10. Mustard seeds -3/4 teaspoon
11. Lime juice-1 medium-sized lemon
12. Turmeric powder-1/2 teaspoon
13. Asafoetida (hing)-1 peanut-size piece
14. Table salt-1 tea spoon or according to taste
15. Water-to soak and cook Chana (Chickpeas)

Preparations needed FOR MAKING CHANA MASALA; 

1. First of all clean and soak Chana(Chickpeas) overnight in a big bowl with plenty of water.
2. It swells, soaking the water and almost becomes double its size.
3. Boil it in the cooker, adding 1 glass of water till it is soft with 3/4 teaspoon salt.
4. Let it cook for 5-6 whistle on low flame.
5. Cut onion into fine pieces.
6. Cut tomato into small pieces
7. Chop green chilies. curry leaves and coriander leaves.
8. Grate fresh coconut and keep it ready.
9. Mince the ginger.

1. Take a big Frypan. Heat with 1.5 tablespoons of oil.
2. Add mustard seeds and when it crackles add hing.
3. Now add cut onion, chopped green chilies, minced ginger, cut curry leaves, and turmeric powder.
4. Saute for about 2 minutes or till the onion’s raw smell goes off.
5. Now remove extra water if any from the boiled chana and then add it to the onion mixture in the pan, and mix well.
6. Keep it covered for 3-4 minutes,  so that spices (flavor) enter into the chana.
7. Now is the time to add grated coconut, lime juice, and lastly coriander leaves. Mix nicely