• Tinned Channa drained- 400g
• Onion - 2 medium
• Tomato - 4-5 or 300g
• Tomato puree - 2 tsp
• Ginger-Garlic paste - 1½ tsp
• Cooking oil - 4 tblsp
• Cooking oil or melted butter - 2 tsp for the end
• Curd (Yoghurt) - 1 tblsp
• Water - as required
• Salt - to taste
• Sugar - 1/4 tsp
• Coriander leaves chopped - 1/2 tblsp

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1½ tsp for medium spicy or 2 tsp for extra spicy
• Garam masala - 1/2 tsp
• Jeera (Cumin) powder - 1/2 tsp
• Chat masala - 1/2 tsp (optional)

1. Drain the channa.
2. Chop the onion and tomatoes.
3. Heat a pan and add 4 tablespoons of oil.
4. Add the chopped onion and saute them on a medium heat until they become translucent.
5. Add Ginger-Garlic paste and fry for about a minute.
6. Add tomatoes, salt and all the spice powders and fry for few more minutes.
7. Add cooked channa and stir them. Let them cook in the masala on a medium heat without lid for about 4-5 minutes.
8. Add about 1/2 a cup of water; Once the masala starts to boil, reduce the heat to low,cover and cook for about 8-10 minutes or until the channa is fully cooked.
9. Add more water if needed.
10. In the end, add two teaspoons of oil/butter and beaten curd, sugar and stir well.
11. Garnish with coriander leaves.