1 cup kabuli chana (chick peas)
2 teaspoon chana dal
1 big onion
1/2 inch adrak (ginger)
2 cloves lahsun (garlic)
2 teaspoon dhania powder
1/2 teaspoon haldi
1 teaspoon lal mirch
1/2 teaspoon garam masala
1/2 inch piece of tej patta (bay leaf)
2 tablespoons oil
2 tablespoons hara dhania (coriander)
Salt to taste
Soak kabuli chana for 8-10 hours.
Pressure cook it with chana dal and salt till its cooked nicely.
Grind adrak, lashun, onion, tomatoes, dhania powder, haldi, lal mirch in a mixer jar to make a fine paste.
Heat oil and add tej patta.
Add the masala paste and fry till it leaves oil.
Pour the cooked chane and dal and add hot water to bring to the right consistency.
Boil for 4-5 minutes.
Garnish with hara dhani.
Serve with hot bhature and salad.