Coriander, Cumin, Dry Mango Powder, Black Pepper, Dry Pomegranate Powder, Chilli, Black Salt, Fennel, Clove, Dry Ginger Powder, Cinnamon, Tamarind Powder, Shah Jeera, Mace, Black Cardamom, Green Cardamom, Turmeric, Ajwain, Nutmeg, Asafoetida, Bay Leaf

Channa Masala (To serve 4 persons) – Ingredients:

White Channa (whole) 200 gm, Oil 3 tbsp, Chopped Onion 3 nos, Melam Channa Masala Powder 3 tbsp, Chopped Tomato 1 no, Slit Green Chilli 2 nos, Salt to taste, thick Tamarind pulp [soak tamarind (1 big lemon size) with very little water and make thick pulp], crushed jaggery ½ tsp, water as required.

Method:

• Soak the channa overnight.
• Boil the channa with required salt and keep aside.
• Heat oil in a pan, add chopped onion and green chilli and saute till it turns to light brown.
• Add Melam Channa Masala powder and saute for 1 min in low flame. Add chopped tomato and saute till tomato becomes soft.
• Add boiled channa and enough water and cook.
• Add tamarind pulp and jaggery, simmer it.
• Add salt to taste. Cook till the gravy becomes thick.
• Remove from the heat and serve hot.