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Channa Masala aka Chole


Ingredients:

Channa – 1 ½ cups

Onions – 2

Tomatoes – 2

Kasoori methi – 1 teaspoon

Turmeric powder – ½ teaspoon

Salt – 1 ½ teaspoon

Corriander leaves - 2 teaspoons (finely chopped)

Chole Masala Powder

Grind Coarsely:

Cumin seeds – 1 teaspoon

Garam masala powder – ½ teaspoon

Coriander powder – 2 teaspoons

Chilli powder – 1 teaspoon

Garlic – 2 cloves

Ginger – 1 inch piece


Method:

  1. Soak channa for 6 to 8 hours (preferably overnight).
  2. Pressure cook the soaked Channa with ½ teaspoon of salt & enough water.
  3. Heat oil in a non-stick kadai, add coarsely ground paste & fry for a minute. (Grinding the chilli powder along with ginger garlic and frying the same in oil helps in vanishing of raw smell quickly)
  4. Add chopped onions, turmeric powder and fry for a couple of mins.
  5. Add chopped tomatoes and the remaining teaspoon of salt and saute until tomatoes melt and blend.
  6. Grind sauted onion & tomato mixture along with a handful of boiled channa to smooth paste & keep aside.
  7. Mix together the ground paste and boiled channa and allow boiling for 5 to 7 mins.
  8. Add freshly ground chole masala powder and allow boiling for 2 more minutes.
  9. Garnish with finely cut coriander leaves & crushed kasoori methi.
  10. Serve hot (with finely cut onions sprinkled on top) with parathas/chappathis/samosas/bhaturas.




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