Chenna Masala

Ingredients
Channa Dhal - 2 (handful)
(soaked in water overnight & pressure cooked)
Big onion  - 1/ 2 (large)
Tomato - 1
Ginger - 1 inch piece
Garlic - 4 pods
Mint leaves - 10 Nos.
Coriander leaves - Equivalent to mint leaves
Cumin seeds (Jeera) - 1/4 sp
Chenna masala powder - 1 1/2 sp
Chilli powder - 3/4 sp
Salt - To taste
Oil - 3 sp

Method

1. Cook channa dhal (konda kadalai) and keep aside along with the water used for cooking.
2. In a blender / mixie, add tomato, ginger, garlic, mint leaves, coriander leaves, cumin seeds and grind to a fine paste adding required water.
3. In a pan, add oil.
4. When oil is hot, add onion. Deep fry the onion.
5. Add the blend mixture and fry in a low - med flame till oil separates out.
6. Add chenna masala powder, chilli powder, salt and fry for another 2 min.
7. Add cooked channa dhal along with the water.
8. Add additional water if required.
9. Allow this to simmer till the required consistency is reached.
10. Serve with poori, chappati, naan, parotta and parathas.