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Channa Masala (aka Chole)


Ingredients:
Cooked Channa – 1½ cups
Onions – 2 small or 1 big one (finely chopped)
Tomatoes – 2 small ones (finely chopped)
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon
For Chole Masala Powder:
Cardamom – 2
Cinnamon – 1 inch piece
Pepper – ½ teaspoon
Cumin seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Fennel seeds – ¼ teaspoon
Bay leaf – 1
Cloves – 4 
Red chillies – 2
Tempering:
Oil - 2 tablespoons
Cumin seeds – ½ teaspoon
Garlic – 1 big or 2 small cloves (grated)
Ginger – ½ inch piece (grated)
Garnish:
Corriander leaves - 2 teaspoons (finely chopped)
Kasoori methi – 1 teaspoon

Makes: 3 to 4 serves

Method:
  1. Soak channa for 6 to 8 hours (preferably overnight).
  2. Pressure cook the soaked Channa with ½ teaspoon of salt & enough water (water levels immersing channa) for 4 to 5 whistles and keep aside.
  3. Roast the ingredients mentioned for chole masala powder in a drop of oil till golden brown, allow to cool completely.
  4. Grind the roasted ingredients and keep the powder aside.
  5. Heat oil in a non-stick deep pan, add cumin seeds &  grated ginger & garlic, fry for few seconds.
  6. Add chopped onions, turmeric powder and fry for a couple of mins (till golden brown).
  7. Add chopped tomatoes and salt and cook closed for 2 minutes. (until tomatoes look melted and blended)
  8. Add the ground masala powder and saute in open pan for a minute or 2.
  9. Add boiled channa and ¾ cup of water, allow boiling for 5 to 7 mins.
  10. Garnish with finely chopped coriander leaves & crushed kasoori methi.
  11. Serve hot (with finely cut onions sprinkled on top) with parathas/chappathis/samosas/bhaturas/jeera pulav.




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