Preparation Time: 15 minutes

Soaking Time: 8 hours

Cooking Time: 20 minutes

Serves: 4

Ingredients

4 cup boiled chickpeas/white chana

1 ½ cup finely chopped spinach

½ cup finely chopped onions

½ teaspoon ginger paste

1 teaspoon garlic paste

5-6 green chillies

½ teaspoon ground black pepper

½ teaspoon garam masala

½ teaspoon aamchur powder/mango powder

Salt

2 tablespoon oil

Method

Soak chana for 8 hours. Pressure cook for 6-7 whistles. Drain water and keep it aside.

Add 1 glass of water, green chillies to spinach and blend it to make puree.

Take a pan and heat oil. Add ginger-garlic paste and stir it. Add onions and sauté it till it is translucent. Add spinach puree, salt, black pepper, garam masala, aamchur powder and cook it for 4-5 minutes. Add boiled chana and mix it well. Cook it for about 5 minutes more on medium flame. Add water if gravy is too thick.

Serve it with roti, paratha or rice.