Channa Masala

Channa = kondai kadalai, kabuli channa

Needed:

Kabuli channa (soaked overnight) ---- 1 cup
soda bicarb ---- a pinch
salt ----- to taste
onion ---- medium, 3 nos
Ginger - one inch piece, peeled
Garlic ---- 8 
green mirchi ---  2
tomato pureed --- 1 cup
dhania powder ------ 1 tbsp
red mirchi powder ---- 2 tsp
channa masala powder --- 1 tsp
oil or ghee ----- 4 tsp
fresh kothumalli --- a few leaves, washed

Method:

• Take the soaked kabuli channa, drain water.
• Add 1 cup of water to it, and pressure cook for 4 whistles with soda bicarb and a little salt and then simmer it for 10 minutes. 
• After the cooker becomes cool, open the lid, check the channa is soft.
• Take a handful of channa from this, grind into a paste, and keep it aside.
• Chop the onions and grind it to a paste.
• Grind the peeled garlic and ginger and green mirchi to a paste.
• Boil 2 - 3 tomatoes and puree them.
• Take a kadai, heat oil / ghee and put the onion paste and saute for 4 minutes.
• Add ginger-garlic-mirchi paste and saute for a few minutes.
• Add pureed tomatoes and saute for some more time.
• Add red mirchi powder, dhania powder, masala powder and salt and mix well.
• Add the mashed channa paste and water and boil for 15 - 20 minutes.
• Add the kabuli channa to the kadai and allow boiling for another10 minutes.
  
• sprinkle leaves of fresh kothumalli.

Channa masala is ready.

Needless to add that tonight (8th July) we had channna-masala with phulka. I prepared the channa.


rajappa
8:35 PM
8-7-2013