KABULI CHANA IN AN AROMATIC GRAVY

INGREDIENTS
for masala- dry roast
coriander seeds  1 tbsp
peppercorns  1/4 tsp
cloves 2
powder these coarsely

For gravy
ghee 1 tsp
oil  1 tsp
jeera  1/2 tsp
ajwain  1/2 tsp
dry red chilies 2-3
hing little
cinnamon 1"
boiled chana  1 cup
coconut milk  1 cup
turmeric pdr.  1/2 tsp
water  1/2- 3/4 cup- depending on how thick you like your gravy
soaked and peeled almonds  10-12
salt to taste
coriander leaves finely chopped 1-2 tbsp
lime juice 1-2 tsp

METHOD
heat oil and ghee in a heavy pan, add jeera, once it crackles, add ajwain, followed by hing and cinnamon
saute for few seconds, add the powdered masala, fry a minute
add the boiled chana, turmeric pdr, water 1/2 cup, soaked almonds 8, coconut milk, some coriander leaves
simmer, cook covered for 5-6 minutes, in between stir and if desired may add more water
remove from gas, add remaining coriander leaves, lime juice, mix well
serve garnish with remaining almonds and some coriander leaves
serve hot with roti, rice, dosa, bread toast or tikki !

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