INGREDIENTS
White Chikpea (senagalu) - 1 cup, Onions - 2 big, Tomatoes - 4 big, Ginger garlic paste - 1 tbl spoon, Elachi (cardamom) - 3, Dalchina chekka (cinnamon) - 3, Lavangam (cloves) - 3, Tamarind - lemon size paste, Jaggery (bellam) - 1 tbl spoon, Jeera powder - 1 t spoon, Salt - for taste, Green chillies - 2 or 3, Red chilly powder - 1 to 2 tbl spoons, Coriander, Curry leaves


PREPARATION:
  1. Soak chikpea in water for 1 night or 10 hours in water 
  2. Boil them in pressure cooker, drain out water and keep
  3. In a pan fry ginger garlic paste, cut onions, cardamom, cinnamon, cloves, cool them
  4. Grind the fried items in a mixy jar by adding little water into fine paste and keep
  5. Grind tomatoes softly in an mixy jar and keep
  6. Place kadai on flame
  7. Heat 3 spoons of oil or ghee 
  8. Add jeera powder, cut green chillies, curry leaves and fry 
  9. Add tamarind paste, grined fried  paste of step 3 and boil till oil floats for few minutes
  10. When you observe oil floating in the kadai add grinded tomato pulp of step 5
  11. Stir well and boil for few minutes
  12. Add salt, red chilly powder, jaggery and boil
  13. Half grind few boiled chikpea  and add to the kadai (optional)
  14. Add boiled chikpea into the kadai and cook for 5 minutes
  15. Off flame, add chopped coriander
  16. Dish out and Squeeze lemon while serving
  17. Chenna masala is ready to serve now..
  18. Goes well with puris, chapathis, roti, naan ...
  19. Can be served with onion salad, green chilly salad as side dish..
  20. Carrot and tomato salad also tastes good with this recepie

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