Channa Masala

Makes: 3 to 4 serves

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

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.