Channa Masala

This is one satisfying, popular gravy that goes so well with puris, chapathis or even mild pulaos. It's easy to make as well so it makes for a great party dish. I normally soak channa (chickpeas) in bulk and then store them in ziploc bags with a few tbsp of water in the freezer so all I have to do is thaw lightly in the microwave and then pressure cook whenever I need them.

CHANNA MASALA

Ingredients:

Kabuli Channa (White) - 1 cup soaked overnight
Onion - 1, big, chopped finely
Tomato - 1, chopped finely
Green Chillies - 2, slit
Garlic - 5 to 6 cloves, chopped
Ginger - 1 inch piece, chopped
Coriander leaves/stalks - 5 tbsp chopped
Channa Masala - 1 tbsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Amchur powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

Method:

1) Drain and cook Channa in the pressure cooker with some salt. I follow the timing used by my MIL for perfectly soft channa that's not too mushy... one whistle + 20 minutes on low flame.

2) Heat oil in a pan, and add cumin seeds. Once they sizzle, add onion, green chillies, ginger and garlic. Saute this for a few minutes until onions turn golden brown. Add about 2 tbsps of the chopped coriander leaves and fry for another minute.

3) Now add the chopped tomato, salt and turmeric powder... let the tomatoes soften and get mushy.

4) At this point, add the rest of the masalas and fry for about 3-5 minutes more on a medium flame. If it sticks to the pan, add a tbsp of water. Once the masala gets cooked, add the cooked channa with the water and if required, add upto a cup of water.

5) Cover this and let simmer for 20 minutes so the channa can absorb all the masala flavours. If the gravy is too thin, mash about 1/4 cup of channa (or grind it) and add... this will help thicken it. Switch off the stove and top with the remaining chopped coriander leaves.

Variations: My MIL adds some tamarind juice and jaggery as well to this and that tastes great too.