To make the dressing, add all the ingredients in a small bottle or bowl, shake or whisk until you get a soft, gleamy, slightly thick liquid, adjust seasoning and mix again.
Drizzle the dressing – EAT
Note: The dressing can be made in larger batched and stored in an airtight jar, refrigerated for 3-4 days.
Unda Channa Masala
Ingredients (1 mighty brunch)
2 tbsp. Oil
½ Onion (Finely chopped)
1 tsp. Salt
½ tsp. Garlic (crushed)
½ tsp. Cumin Powder
½ tsp. Coriander powder
½ tsp. Red chilli powder
1 tbsp. Yogurt
½ cup chickpeas (I used canned)
1 Unda (egg)
Chopped chillies, tomatoes and onions
Heat oil, on medium heat in a small pan or skillet, then add the onion and fry till uniformly browned. Add a splash of water, followed by all the spices. Mix well to combine the spices and browned onions together (about 4-5 minutes). When you see a gravy forming, add the yogurt, another splash of water, cover and simmer for a couple of minutes.
Once done, add the chickpeas and mix well, ensuring that they are well covered with the gravy. Cover again and let simmer for 5-7 minutes, or until you see slight traces of oil appearing at the rim.
Crack an unda (egg) in a small cup and set aside.
Make a well in the center of the channa/chole mixture, increase heat and gently tip in the egg in the center of the pan. Let cook on high heat until you see the whites stiffening up.
Lower heat, cover and let cook until the whites are completely cooked, leaving the yolks slightly jiggly in the center (1 -2 minutes)
Serve immediately with fresh puris/naan and finely chopped vegetables.