Channa Masala recipe
Ingredients| |
1 cup Channa
A pinch of Soda bi carb
A pinch of rock Salt
Finely chopped red onions - 2
Finely chopped tomatoes - 2 medium
Chopped ginger - 3/4 tsp finely chopped
Roasted cumin seeds 1 tspn
Garam Masala pwd 1/2 tspn
Turmeric Pwd 1/2 tspn
Chillie powder 1 tspn
Brown sugar - 1 tspn
Tamarind size of a marble
Pomegranate seeds -1 tspn or mango powder could be used
Salt to taste
Oil to fry
For Garnish
½ tspn garam masala powder
Chopped Corriander leaves-2 tbspns
Finely sliced Onion rings from 2 Onions
Lime wedges from 2 limes.
Finely slit gr. Chilles 4 (slit lengthwise into strips)
Wash & soak the channa over night. Put channa in pressure cooker & cook for 10 mins with Rock salt & soda. Grind a handful of the boiled channa with Ginger, ½ of the minced onions, garam masala pwd,chillie powder, turmeric powder, Pomegranate seeds & roasted Jeera seeds to a smooth paste – keep aside.
Heat oil when hot, add chopped onions, fry till onions are golden brown. Add the ground masala & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the masala. Add the tamarind pulp, cooked channa, salt & a little water mix well & cook till thickness is reached. Add chopped cilantro.
** For a Variation : - If you need to add potatoes - peel and dice boil potato. Add it when yr. adding the Channa.
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