Channa Masala

Ingredients

• Channa - 1 cup soaked overnight and boiled
• Onion - 2 finely chopped
• Garlic - 6 pods finely chopped/crushed
• Green Chilly - 1
• Ginger - 1 inch piece finely chopped/crushed
• Tomatoes - 4 (make 1 cup tomato puree)
• Green Bell Pepper - 1 small cut into cubes(optional)
• Oil - 3 tsp
• Turmeric - 1/4 tsp
• Red Chilli Powder - 1-1.5 tsp (depending on the level of spice you like)
• Coriander Powder - 1-1.5 tsp (same quantity as red chilli powder)
• Cumin Seeds - 1/2 tsp
• Fennel Seeds - 1/2 tsp
• Cloves - 2-3 buds
• Bay Leaves - 3
• Curry Leaves - 3-5
• Cinnamon Stick - 1 inch

For Masala

• Green Chillies - 4
• Garlic - 6 pods
• Ginger - 1/2 inch piece
• Fennel Seeds - 1 spoon

For Garnishing

• Butter - 1 tsp
• Onion - 1 finely chopped
• Coriander - 1 handful finely chopped

Preparation

Make the *Channa Masala- Grind the ingredients into a fine powder.

• 4 Green chillies
• 6 Garlic pods
• 1/2 inch Ginger
• 1 spoon Fennel seeds

Procedure

Soak the channa overnight and then boil it in the pressure cooker for 4-5 whistles. Prepare the *channa masala as shown in the preparation. Note: If you forget to soak the channa overnight, dry roast the channa and pressure cook for 6-7 whistles.

Heat oil in a pan and add cumin seeds, fennel seeds, curry leaves, cinnamon, bay leaves, green chilly and cloves. Wait till these crackle to proceed to the next step.

• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 3-5 curry leaves
• 1 inch cinnamon stick
• 3 bay leaves
• 2-3 cloves
• 1 green chilly

Add the chopped onions and crushed ginger and garlic. Saute for a few minutes until the onion starts turning brown.

• 2 onions finely chopped
• 6 pods of garlic crushed
• 1 inch of ginger crushed

Add turmeric, tomato puree, ground *channa masala, salt and saute. Now add red chilli powder and coriander powder and let it cook for 2 minutes.

• 4 tomato puree (1 cup)
• 1/4 tsp turmeric
• ground *channa masala
• Salt to taste
• 1-1.5 tsp red chilli powder
• 1-1.5 tsp coriander powder

Finally add the boiled channa to the gravy and mix on a medium flame. Now on a slow flame let the ingredients boil for about 12-15 mins. While boiling, mash part of the channa to make the gravy thick. If adding bell pepper, proceed to next step or your channa is done! You can now transfer to a serving bowl and garnish.

• 1 cup boiled channa

In a separate vessel saute the green bell pepper in 1 tsp oil for 2 mins. Now add this to the cooked channa masala for crunchiness (optional).

• 1 green bell pepper chopped
• Cooked channa masala

Garnish with butter, onions and coriander leaves (optional).Our Channa Masala is ready to be served!