Black Chana Curry

Ingredients:
2 cups black chana
2 big tomatoes, finely chopped
1 onion, thinly sliced
4 green chilli, finely chopped
2 garlic cloves, finely chopped
1/2 cup light coconut milk
1 tsp jeera
1 tsp mustard seeds
1 tsp dhana-jeera powder
1 tsp garam masala
Salt, as required
Curry Leaves
1 tbsp oil
1 tsp ghee

Method:
1. Soak black chana for 6-8 hours and then boil them in pressure cooker with 3 cups of water until 3 whistles.
2. Add 1 tbsp oil in a pan. After oil gets heated, add jeera and mustard seeds and allow them to pop.
3. Add tomato, garlic, dhana jeera powder, garam masala powder, curry leaves, salt and green chillies. Cook until tomato gets mushy and thick (5-8 minutes).
4. Add the boiled black chana and the coconut milk, mix and close with a lid. (If required add some water).
5. After another 5-8 minutes, take the curry into a bowl and in the same pan add ghee and thinly sliced onion, caramelize the onions till they turn brown in color and add them to the curry.

Tastes good with hot rotis or with rice. I got this recipe from the Ayurvedic Cookbook that I got as a present.