People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Bawarch1	1	servings

INGREDIENTS

1	c	Kabuli channa soaked overnight
1	lg	Tomato
2	lg	Onions
1 1/2	tb	Chopped coriander
1	ts	Ginger grated
1	ts	Garlic crushed
1		Lemon; (juice extracted)
2	tb	Oil; 1 tablespoon ghee
1	ts	Tea leaves; (tied into a pouch
		; in a small piece of
		; clean muslin cloth)
4		Green chillies slit
2		Bay leaves
1	ts	Sugar
1	ts	Cumin seeds
1	ts	Red chilli powder
1/2	ts	Cinnamon – clove powder; turmeric powder
1/4	ts	Garam masala; pepper powder
		Salt to taste
2	c	Plain flour; (maida)
2	tb	Curds
2	tb	Butter or oil
1/2	ts	Soda bicarb
		Salt to taste
		Milk to knead dough
		Oil to deep fry

INSTRUCTIONS

FOR CHANNA
DRY MASALAS
FOR BHATURA
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet
again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5"
diameter round. Fry in hot oil. Turning only once. Till very light
golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch
and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tablespoon channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2
tablespoon coriander. Keep aside.
Chop remaining tomatoes and onions fine. Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water
which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves 5.

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