Channa masala-a legendary dish

Channa masala according to me is one dish that has crossed borders,continents and seas.  One can't think where it originated or authentically which place owns the copyrights of the recipe as one can't exactly say how it should taste. Having gone through mutations extensively, channa masala has become a favorite dish in every house hold.The smallest of the small hotels have this dish on their menu. By nature anything made with this versatile legume is so filling, nutritious and great tasting. Kudos to this dish for sustaining its popularity even after evolution of  its exotic gravy counterparts. Any type of gravy you make with channa is an instant hit. I make many versions myself. This version ia a great tasting one even with plain rice.Try it and you will find it!

Ingredients

1 cup boiled channa
ginger-garlic-onionpaste(1'ginger,6 cloves garlic,1 cup chopped onion)
1/2 cup tomato puree
cherry sized tamarind juiced
2 teaspoons channa masala powder
1/2 teaspoon chilli powder(optional)
1/2 teaspoon garam masala
1/2 teaspoon jaggery
1/2 teaspoon jeera
salt to taste
2 teaspoons

Method

In a skillet heat the oil and add jeera and then the paste .Once the raw smell goes add the tomato puree and cook it for a while adding little water in between.Once cooked, add all the powders and add the cooked channa. Then add the tamarind juice,salt and jaggery and boil the mixture till semi gravy consistency.Once done you may add raw onions or cilantro as a garnish!