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.