Wednesday, September 19, 2007

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.

30 comments:

  1. Laavanya, looks so good. I love channa masala with poori's

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  2. Hey Lavanya,

    I love the combo of Batura - chana masala... the pics are lovely and the dish looks rich..:)

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  3. I am drooling over the pics....chana masala na dparatha, poori bhatura or even roti...i have have it with anything

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  4. Hi Lavanya.. The Chana Masala looks delicious... Love the pics!

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  5. SLurp... i am drooling at the dish :)

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  6. Tamarind and jaggery compensates the spiciness of the gravy. Its a must in my gravy. Lovely looking masala!

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  7. looks lovely. i always used to wonder how the gravy becomes so thick, learnt it after joining the food blogging community :)

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  8. Looks very delicious. I do not use tamaring for this dish, but will try out the next time i make this.

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  9. Looking delicious laavanya! I am sure it must have tasted yummy!

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  10. Looks so yummy, I am hungry now, and it's only early morning here!:))
    What a great dish for Bhatura.Thanks girl.

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  11. I make CM but it never tastes like it is supposed to! I will try your version when I make it next.

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  12. this is the best looking channa masala i have come across. i will try this real soon.

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  13. This is a heaven for channa masala fan like me. i want to have it NOW.

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  14. ur chole look absolutely amazing, such thick gravy & a lovely color!
    me a BIIIIIIIIIIG chole fan :)

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  15. Thank you so much everyone for all your comments...

    TBC and Latha, I hope you try and like this.

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  16. I love the dish. Channa is my daughter favorite too.
    Next time when i am going to make channa i am going to try this one.

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  17. channa masala looks great....love them with puris and fried rice!! urs looks great as-usual

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  18. Delicious channa masala! I also use tamarind juice...gives it a nice tangy flavor and a nice color.

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  19. This is a favourite and delightful dish to have for any meal, moring, midday or afternoon.

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  20. WOW..........great I also made this dish yesterday my dear and we always use the sugar for more taste. Your dish looks yummy my dear.:)

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  21. Thats a nice tip of freezing soaked chana. Chana masala looks yummy..would love to have with bhatura.

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  22. Laavanya, I am coming with my pulkas directly to your home. Lovely bowl dear. Tempting. Viji

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  23. wow, another super recipe from you..and the tip u gave regarding soaking the chik peas and storing them was very useful...thanks

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  24. drool..I do the same as your MIL'S recipe with tamarind & jaggery. I also grind a handful of channa coarsley for texture.

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  25. I can never get bored of this. I can eat it with anything. looks lovely.

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  26. Goes well with poori. Lovely pictures.

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