chenna masala

INGREDIENTS: Serves 6 to 8 ppl

1. Chenna dhal( Soak overnight or in hotwater in a hotcase for 4 to 6 hours. ) - 1/4 kg . 
2. Onions - medium sized finely chopped  - 6 to 7 
3. Tomatoes - 3 finely chopped
4. Coriander leaves and curry leaves - finely chopped for seasoning
5. Chenna Masala - 3 teaspoons
6. Garam masala - 1/2 teaspoon
7. Bay leaves - 1 
8. Elachi - 1 piece
9. Cloves - 3 pieces
10. Cinnamon - 2 pieces
11.  Green chillies - cut vertically - 4 
12. Cumin seeds for seasoning
13. Chilli powder - 2 teaspoons
14. Salt - to taste
15. Turmeric powder - 1 tea spoon
16. Potatoes cut  into medium size - 3 medium sized potatoes
17. Butter/Ghee - as needed
18. Ginger(around 2 inches)  and garlic 10 pods - shredded

METHOD : 

• Take a pressure pan add around 10 to 12 teaspoons of ghee or butter.Once the butter heats up add the chillies,coriander and curry leaves,ginger and garlic shredded to the butter and fry for one min.Add the bay leaf,elachi,cumin seeds,cloves,cinnamon too and fry for one more min.
• Add the finely chopped onions and add the salt needed for the onions.Once they are half fried add the finely chopped tomatoes. Add more salt needed for the tomatoes. Also add the 2 spoons chilli powder , turmeric powder .
• Now add the soaked channa and potatoes and add around 4 to 5 cups of water roughly around half litre. Add the salt needed for potatoes and chenna. Add 2 spoons of chenna masala and close the pressure pan. Allow 7 to 10 whistles then switch off. 
• Once the pressure is down check the salt and spiciness. You can add salt and chilli powder if needed at this stage. Put a lid and allow the extra water to get steamed for 10 to 15 mins.
• Once the water becomes less and it comes to the desired consistency add half spoon of garam masala and mix well. 
• After 2 min switch off the stove, and add coriander leaves and finely chopped raw onions (two medium onions). Enjoy the chenna masalaaaaaaaa:)