Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           kabuli chana
   1      liter         water
                        chile powder and salt -- to taste
     1/2  teaspoon      cumin powder
     1/2  teaspoon      coriander powder
   1      teaspoon      turmeric powder
     1/3  cup           grated onions
     1/4  cup           tomatoes -- blanched and
                        -- chopped
   1      tablespoon    ginger -- thinly sliced
   1      teaspoon      minced garlic
   1      teaspoon      curry powder -- (or)
     1/2  teaspoon      garam masala powder
   1      handful       coriander leaves -- chopped

Preparation:

"KABULI CHANA GRAVY (Kabuli chana with spicy tomato and onion gravy)" Time required: One hour 10 minutes, plus soaking time SOAK chana overnight in four cups water. Add salt and pressure- cook on high heat for five minutes. Lower the heat and continue to cook for 15 minutes more or until done. Remove from heat. When cool, put the chana in a bowl and set aside. Reheat the same pressure cooker and lightly roast the cumin seeds. Add coriander powder and turmeric powder and stir well. Quickly add onion, tomato, ginger, garlic, chile powder and the remaining water. Pressure-cook for ten minutes. When cool, open the cooker and keep stirring constantly until almost dry. Add curry powder or garam masala powder and cooked chana along with the water in which it was cooked. Simmer for five to seven minutes until the gravy is thick. Remove from heat. Serve garnished with coriander leaves.