Channa masala

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..

INGREDIENTS

Kabuli Channa – 1 cup

Onion – 2

Tomato – 4

Ginger Garlic paste – 1 tsp

Red chilli powder – 1 tsp

Garam masala powder/Channa masala powder – 2 tsp

Salt- To taste

Turmeric powder – A pinch

Coriander leaves – few

For tempering

Bay leaf – 1

Cardamom – 2

Clove- 2

Ghee – 2 tbsp

To grind

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 and make puree out of it.
In a pan, add ghee and saute the bay leaf, cardamom and cloves.
Then add the ginger garlic paste, saute until raw smell goes off.
Add chopped onions, saute till transparent.
Once the onions become transparent add the ground tomato 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 masala 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.