Wash and Soak black chana for 4 hours.
Now pressure cook in cooker. After first whistle allow to cook for 10 minutes.
Grind onion, ginger, garlic and tomatoes to a smooth paste in a mixer.
In a karahi heat oil and put cumin seeds and when cumin seeds splutter put ground paste and let it cook on low flame till oil leaves the karahi.
Now put this mixture in chana cooker and pressure cook up to 5 whistles and then switch off the flame. After 15 minutes open the lid and garnish with coriander leaves and serve with methi puri.
Methi Puri: Wash and clean fenugreek leaves and grind coarsely in a mixer. Add this paste in wheat flour. Add carom seeds, 2 tbsp spoon oil, salt and red chilli powder in it and knead a dough.
Make small balls of dough and roll with the help of rolling pin.
Heat oil in a karahi and deep fry puris one by one till golden brown colour.
Serve hot with chana.
