Channa Broccoli

Ingredients:

Channa (chick peas) – 1 ½ cups

Broccoli – 2 midsized flowers

Salt – 2 teaspoons

Onion – 1 midsized

Tomato – 1 midsized

Coriander leaves – 1 teaspoon (finely chopped)

Oil – 3 to 5 teapsoons

Grind coarsely (Group 1):

Ginger - 1 inch piece

Garlic – 2 pods

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Cumin seeds – ½ teaspoon

Grind to paste:

Boiled channa – a handful

Method:

1. Soak channa for 6 to 8 hours, overnight preferably.
2. Cut broccoli into small florets and boil with water until just cooked.
3. Heat oil in a non stick deep pan.
4. Add coarsely ground paste and sauté for a minute.
5. Add finely chopped onions and sauté for 2 to 3 minutes.
6. Add finely chopped tomatoes and salt, sauté until oil separates.
7. Add cooked broccoli and boiled channa along with channa paste, mix well and allow boiling for 2 to 3 minutes.
8. Garnish with coriander leaves and serve hot with rice/roti.