1-cup white channa soaked
2-cup spinach leaves washed and chopped½ tsp cumin seeds
1 medium tomato fine chopped
1 tbsp low fat curd
2 tsp ginger-green chili paste
1 tsp channa masala powder
½ tsp garam masala powder
salt to taste
3 tsp olive oil

Soak white channa for 5 hrs and boil till soft. Chop cleaned spinach leaves and par-boil for 5 minutes and make thick paste. Heat oil in non-stick pan and add cumin seeds when begins to crackle add the ginger-chili paste and tomatoes, cook until mash.  Add curd and continue to cook till the masala cooks well. Now add the garam masala and the spinach, mix well. Add the boiled channa and simmer the gravy. Add salt to taste. Once the gravy is done sprinkle channa masala and coriander leaves. Serve hot with Rotis or Bread.

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