Masaal is a very good side dish for and Chappathi and puri. It is a famous South-Indian gravy. The restaurants in Tamilnadu will add tomatoes in the masaal and it gives a different taste to it. But my amma and Paati makes it without tomatoes and it is a hit in our family. My brother and I love it a lot. The masaal consistency for Chappathi and puri is slightly watery and the for Masaal Dosai it is thick.
Onion – 1
Ginger- 1 tsp
Green chillies – 2
Curry leaves – few
Salt- As required
Turmeric powder- 1 tsp
Lemon juice – 1 tsp
Oil – 2 tsp
Mustard seeds- 1 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
- Pressure cook the potatoes. Peel the skin and mash it well.
- Chop the onions, green chillies and ginger.
- In a pressure pan, add 2 oil and splutter mustard seeds. Then add urad dhal, channa dhal and saute until they turn golden brown in colour.
- Then add ginger, green chillies, curry leaves and saute well.
- Add onions and saute until it turns transparent.
- Now add the cooked potatoes and add salt, turmeric powder.
- Add water to adjust the consistency.
- Allow it to cook for five minutes and turn of the stove.
- Garnish with Cilantro and add 1 tsp lemon juice.
- The masaal is ready to serve.
Please follow and like us:
Channa masala or Chole masala is one of the famous recipes made as a side dish for chappathi, puri and Batura. Bread Channa, Chole Batura are some of the famous combinations. My mom makes this recipe as a side dish for roti. I made some alteration with the addition of coconut. This is one of the recipes my husband asked me to make from the time we got married. Atlast I made this at home and he liked it a lot. Also I want to dedicate this recipe to our aunt who asked for this recipe when I mentioned about it in Poori..
Kabuli Channa – 1 cup
Onion – 3
Tomato – 4
Ginger – Small piece
Garlic – 2 cloves
Red chilli powder – 1 tsp
Garam masala powder/Channa masala powder – 2 tsp
Salt- To taste
Turmeric powder – A pinch
Coriander leaves – few
Bay leaf – 1
Cardamom – 1
Ghee – 2 tbsp
Coconut – 1/4
Roasted gram- 1 tbsp
Fennel seeds- 1 tsp
- Wash and soak the Kabuli Channa overnight or 6-8 hours.
- Drain the water from the channa and add fresh water to pressure cook it. Donot make it mushy.
- Chop the onions finely.
- Grind the coconut, roasted gram and fennel seeds. Keep it aside.
- Separately grind the tomatoes, garlic and ginger.
- In a pan, add ghee and saute the bay leaf, cardamom and cloves.
- Then add the chopped onions, saute till transparent.
- Once the onions become transparent add the ground tomato-ginger-garlic paste/puree and cook till the raw smell of the tomatoes disappear.
- Add turmeric powder, salt, red chilli powder and garam masala powder.
- Now add the ground coconut, fennel seeds and roasted gram into the pan. Add some water and allow it to cook.
- When they start to boil, add the pressure coked channa, mix well and cook for two minutes.
- Turn off the stove and garnish with coriander leaves before serving.
- It goes well with Roti, batura and puri.
Please follow and like us: