Jain Channa Masala [ without onion & garlic ]

Ingredients:

• White kabuli channa - 1/2 kg. [ soaked in water for 8 hours ]
• Red tomato - 3 to 4
• Water melon seeds - 2 tbl sp
• Cashews - 6 to 7
• White seasame seeds - 1 tbl sp
• Poppy seeds - 1 tbl sp
• Ginger - 1/2 inch piece
• Salt - as per taste
• turmeric powder - 1 / 2 sp
• Red chili powder - 1 sp
• Everest channa masala powder - 1 1/2 sp
• Sugar - 1/2 sp
• Chopped corinder leaves - little

For wet masala:
Take one deep mouth vessel, pour some water, put tomatoes, cashews, poppy seeds, seasame seeds, water
melon seeds, 1 handful boiled channa,  ginger & keep on the gas. Boil nicely for 10 mins. Then remove from the gas, allow it to cool & grind it to a smooth paste & keep aside.

Method:
First wash the channa & add salt, turmeric powder, pour enough water & pressure cook in a cooker. [3 to 4 whistles] Then remove the channa from the cooker & keep aside. Keep the same cooker on the gas, pour 2 tbl sp of oil & add cumin seeds. When the seeds spulters add grind masala to that along with red chili powder, channa masala powder, sugar & mix well in a lower flame. If the gravy is thick add little water. Fry for 5 mins & add the boiled channa with the water. Mix well, check the salt & close the cooker. Wait for 1 whistle to come, then keep the gas in lower flame for 20 mins. Then remove from the gas. After the pressure goes, open the cooker & mix well. Your tasty channa masala is ready. Garnish with chopped coriander leaves. Serve hot with puries.