Sunday, April 6, 2014

Channa Masala

Protein rich chickpeas (channa) in tomato gravy makes a yummy side dish for chappatis / poori or batura.

  • 1 cup Kabuli Channa (Chickpeas) 
  • 1 Tomato
  • 2 Cardamom
  • 5 Cloves
  • 1" piece Cinnamon
  • 2 tbsp chopped cilantro
  • 1 Tea bag
  • 1 tsp Sambar powder
  • 1/2 tsp Turmeric
  • 1/2 tsp grated Ginger
  • 2 green chillies (Adjust to taste)
  • 1 tsp Oil
  • 1 tsp Kasuri methi
  • 1 tsp Salt (Adjust to taste)
  • 1/2 tsp Fennel seeds (Saunf)
  • 1/2 tsp Cumin seeds (Jeera)
  • 1 Bay leaf
  • 1 tsp Lemon juice (Optional and Adjust to taste)
  1. Wash and soak the channa for 6-8 hrs and then pressure cook it for 6 whistles along with the tea bag and salt and keep aside.
  2. Grind the tomato, cardamom, cinnamon, clove, fennel seeds, ginger and green chillies and keep aside
  3. Heat the pan and add the oil, bay leaf and cumin seeds. When the cumin seeds crackle, add the ground mixture and cook it for a few minutes. Then add the cooked channa after squeezing and removing the tea bag. Add the Kasuri methi, turmeric, sambar powder and salt and allow it to cook for a few more minutes so that all the flavors blend in.
  4. Remove the chole from fire and add the lemon juice and mix well. Garnish with chopped cilantro and serve hot with roti/ poori/ batura/ rice.

No comments:

Post a Comment

Curries for Indian Flatbreads

Paneer Butter Masala
Methi Malai Mutter
Channa Masala