Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying 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 coriander leaves.
In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp channa masala and pour over the gravy.
Serve hot.
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