Zainab Khanam
Soak channa overnight, cook in a pressure cooker for 4 whistles, then simmer.
Dry roast and grind the spices into a fine powder.
Saute ginger, garlic, onions, and tomatoes, then blend into a paste.
Cook ground masala in oil, add the paste, and fry for 3 minutes.
Add channa, water, and cook until gravy forms.
Blend some gravy with channa, mix back, and simmer for 15 minutes.
Season with salt, kasuri methi, coriander, and lemon juice. Serve with roti.