Dry channa

1. Heat oil in a pan, add the sliced onions.
2. Saute the onions until they become translucent.
3. Add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing.
4. Also add 1 to 2 slit green chilies.
5. Saute on low flame for a minute, till the raw smell from the ginger – garlic paste disappears. even the onions color would change to pale brown.
6. Add 1 tablespoon of chopped coriander leaves.
7. Sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well.
8. Now add the boiled chole. stir well.
9. Add 1 teaspoon of lime juice and mix well.
10. Cover with a lid and simmer chana curry for 2 to 3 mins on low heat. remove the lid and switch off the gas.
11. Garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves.
12. Serve dry chole with hot cauliflower rice or besan chilla.

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