For the Channas:Clean wash and soak kabuli chana overnight.
In the morning,Pressure cook the Kabuli chana with dried amlas,water, salt, garlic cloves and whole spices for 15 minutes on high heat.
Finely chop onions,ginger,green chillies,coriander leaves.Collect spices.
In the meantime heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder. When the seeds crackle, add ginger and sauté for a minute.Add onions and sauté till the onion is golden brown.
Add amchur and anardana and cook for 2 minutes.
Add coriander powder, chana masala, kitch king masala and green chilies.
Mix well and cook for 5-6 minutes.
Add tomatoes purée,mix and roast well.
Add boiled channa after extracting dried amla.Keep in simmer flame for ten minutes so that all spices get merged.Switch off the flame.Masala channa is ready to serve.
Transfer into serving bowl and serve hot by adding chopped coriander leaves and green chillies.
