Channa Masala

Hi All,

I am back with another recipe - Channa Masala.

It was a long time since I made this. Usually, I make sundal with channa to pack to school for snacks and with whatever remains, I make a kurma. Since it was vacation time, I didn't get a chance to make anything with channa at all. So, decided to make this channa masala.

So, here goes the recipe for Channa Masala. This time I tried it with the ready-made channa masala instead of the different spices I usually add. It gave a slightly sweetish taste to the gravy.

Channa Masala

Ingredients











Channa: 2 cups
Channa masala: 1tbsp
Turmeric powder: 1/2 tsp
Cumin seeds (Jeera): 1tsp
Salt: To taste
Coriander leaves: To garnish
Oil

To grind
Onions: 2
Tomatoes: 2
Green chillies: 2
Ginger Garlic paste: 1tbsp

Preparation

1. Soak 2 cups of channa in water overnight and pressure cook for 3-4 whistles. 

 

I forgot to soak channa overnight. So, I poured boiling water in a hot pack, put the channa in it, and kept it closed for 2 hours. Then, I pressure cooked the channa with salt for 4-5 whistles. 

2. Grind the ingredients under To Grind to a fine paste.
3. Heat oil in a kadai and add cumin seeds and turmeric powder.
4. Add the ground paste and fry till the raw smell goes.
5. Add channa masala and fry for some time.
6. Add the boiled channa to the gravy.

7. Add salt to taste. You can add little water now if the gravy is very thick.
8. Let the gravy come to a boil. Garnish with coriander leaves and serve. 

Channa masala is ready!! Serve with puri, roti, or rice.

Tips:

• Instead of channa masala powder, you can add coriander powder, chilli powder, and garam masala powder.
• If the gravy is very thin, I usually take a handful of the boiled channa and grind it to a paste and add it back to the gravy. This gives the gravy enough volume.
• To make it kurma style, grind coconut, green chilli, and cumin seeds and add to the onion tomato paste.

So, how do you make channa masala? Do you use the readymade masala or put in your own spices?

Cheers!!!