Friday, October 4, 2013

Channa masala


channa masala

Ingredients (serves for 4)

White channa / chick pea - 1 1/2 cup (1 cup size = 150 ml)
onion - 1
cumin seeds - 1 tsp
tomato - 1 1/2
ginger garlic paste - 1 tsp
coriander leaves
turmeric powder - 1/4 tsp
chilli powder - 1 tsp
chole masala / garam masala - 1 tsp
grated coconut - 4 tsp
fennel seeds - 1/2 tsp
salt - as needed
oil - 3 tsp
lemon juice - 1/4 tsp

Method:


  • Soak chick pea / channa overnight and pressure cook for 3 - 4 whistles. Keep it aside
  • chop onions and tomato
  • heat a vessel with oil and add cumin seeds
  • once it splutters add chopped onions. 
  • fry till the onions become transparent and then add ginger garlic paste
  • saute till the raw smell goes off
  • add the chopped tomatoes, salt and fry till the tomatoes become mushy
     
  • now add turmeric powder, red chili powder and chole masala / garam masala
  • fry till the raw smell goes off
  • grind grated coconut and fennel seeds to a thin paste and it to the gravy
  • mix well and cook it for 5 mins
  • add the cooked channa with 1 1/2 cup of water
     
  • let it cook for 10 - 15 mins till it becomes thick
  • garnish with coriander leaves, chopped onions, lemon juice and transfer it to a bowl
  • serve with roti, chappathi, paratha and rice varieties


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