Channa masala is one of the favorite side dish I make at home. It is with lentils and hence nutritious and kids too love it for its taste. My sons often wants me to make Channa Masala for Poori. This time I made it along with Batura and served as Channa Batura or Chole. By now you would have guessed that Batura to be my next post. You are right.
This version of Channa masala is a simple no grind version. I make this version when I am short of time. While ground version of Channa masala is smooth and in thick gravy form, this version in one where the onion and tomato are more visible.
Here is a recipe for Channa masala.
- 200 grams White Channa Soaked overnight
- 2 Nos Onions Cut into small pieces
- 1 Nos Tomato Cut into small pieces
- 1 Inch Ginger/Inji Peeled and grated
- 2 Pod Garlic optional
- 1 Nos Green chilli Slit
- 1 Tsp Salt
- 2 Nos Green Cardamom
- 4 Nos Clove
- 1 Nos Bay leaf
- 1 Tsp Jeera/Jeeragam
- 1 Tsp Coarinder powder
- 1/4 Tsp Garam masala/Kitchen king masala
- 1/4 Tsp Turmeric powder
- 1/4 Tsp Red chilli powder
- 1/4 Tsp Dry mango powder/AamChur powder
- 1 Tbsp Kasuri methi Crushed
Soak channa overnight. If not overnight atleast 6 hours of soaking is a must. Pressure cook Channa with salt till they are done. Normally I cook for atleast 15 minutes. Channa does not deform and hence overcooking is not a major problem. Take 2 spoon of Channa, mash it well and add it back to the cooked Channa and keep aside.
In a kadai, heat oil. Add the whole spices, jeera, bay lead, cardamom and clove and saute for a minute. Add onions along with Slit green chilli and cook till onions turn brown. Saute ginger, garlic together with onion. Now add chopped tomato and blend well. Cook till tomato leaves juice.
Add the powdered spices in low flame and cook till raw smell disappears. Now add the cooked channa. Add a cup of water and cook covered for 10 minutes so that spices are well incorporated in the dish.
When the gravy thickens, add crushed kasuri methi leaves and serve.
*Onions and tomato should be finely chopped. I use my prestige chopper to do this job.
*You can add fresh methi leaves in place of kasuri methi.
*Adding coriander leaves gives it new aroma. If you are adding coriander leaves do not add methi leaves.
*Normally Channa masala does not have garlic. Add it if you like the taste and aroma.
*You can omit Dry mango powder, instead you can squeeze in a lemon before serving.
Channa Masala – Step by Step instructions
*Wash and soak channa for 6 hours. Drain, add salt and pressure cook with a 100ml of water till channa is fully done. Mash 2 Tbsp of Channa well and add it back to other channa. Set aside.
*Heat a kadai and add whole spices in low flame in oil. Now add finely chopped onions, slit green chilli with ginger and garlic and fry till onions turns brown. It is time to add tomatoes now. Cook till tomato emits its juice.
*Add all powdered spices and cook in low flame till raw smell disappears.
*To this masala paste, pour in the cooked channa. If channa does not have water, add a glass of water. Cook covered till spices incorporate well.
*Add Kasuri methi at end and serve with poori. I served it with Batura.
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