CHOLE MASALA/CHANNA MASALA

    Roti and channa are definitely a excellent combination....Though i used to make it good i had felt something is really missing in my chole masala in colour and taste , which we have in northindian hotels..So when i started exploring for the secret ,i got the secret masala from anita's blog .....When i tried it ,it was so awesome in colour, taste and aroma, so whoever tries it will really love it...

INGREDIENTS
Channa dal- 1 cup
onion- 2 medium
tomato-1 medium
ginger garlic paste- 1 tablespoon
green chilli-2
chilli powder-1 tablespoon
turmeric powder-1/2 teaspoon
garam masala-1/2 teaspoon
jeera-1 teaspoon
Amchur powder-1/2 teaspoon(optional)
Oil-3 tablespoons
Salt- to taste

Masala(Thanks to anita  for this excellent masala receipe)
pepper-1 teaspoon
Coriander seeds-2 teaspoon
cloves-3 to 4
cinnamon-2 small piece
cardamom- 2 to 3
jeera-1 teaspoon
Anardhana seeds-1 teaspoon
brinji leaf-1

Preparation
 Step 1
1.soak the channa dal for 6-8 hours or overnight and then boil it adding half amount of salt and a pinch of turmeric powder and asafoedita powder in a cooker until the channas turns soft.
2.keep 2 to 3 tablespoons of boiled channa aside and grind it to paste to add in to the gravy.

 Step 2
Add 1 tablespoon of oil in a pan.After it gets heated add the chopped onions and saute it until the raw smell vanishes. Remove it from the pan and allow it to cool and then grind to coarse paste. Similarly saute the chopped tomato and saute it until the raw smell vanishes. Remove it from the pan and keep aside to cool and then grind to coarse paste seperately.

Step 3
In a pan fry the ingredients for masala without oil in the order given cool it and grind it to powder

Now lets start the gravy preparation.Add 2 tablespoons of oil in a pan add jeera after it splutters add grinded onion paste saute it. then add chilli powder and mix it for a couple of minutes. then add ginger-garlic paste mix it until you get a nice aroma of the masala(1 or 2 minutes) and then the tomato paste and cook it.now add the grounded masala powder and cook for few minutes. then add the channa boiled , allow the gravy to boil. then add the channa grinded paste referred in step 1 to this gravy after 2 to 3 minutes , chole masala will be ready and if required add amchur powder to the gravy mix it and serve hot.

Tips
The masala powder should  be grounded fresh for good flavour and taste.if not possible store it in a airtight container so that the aroma remains.