Channa Masala is a popular north indian side dish. This can be prepared in many ways. In this dish I have used the purees of onion and tomato and prepared it. It makes a great combo with batura but it can be eaten with chappathi or poori or anything of your choice. Its a simple yet flavourful and less spicy dish. Channa masala ranks high in the list of vegetarian side dishes. For other creamier vegetarian side dishes you can click,
Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: 3
Ingredients:
Onion- 1
Tomato- 4
Channa- 1 cup
Ginger garlic paste- 1 tbsp
Chilli powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1tsp
Channa masala powder- 2 tsp
Cumin seed- 1 tsp
Kasuri methi leaves- 1 tbsp
Oil- 2 tbsp
Salt to taste
Procedure:
1. Soak the channa in water for 8 hours or overnight. Pressure cook the channa with 3 cups of water adding little salt to it. Reserve the water for cooking.
2. In a pot, boil the tomato and sliced onions for approximately 10 mins or till the tomato skin begins to crack and the onion colour changes.
3. Switch off the flame and let it cool completely. Then puree it and keep aside.
4. In a kadai, heat the oil and add the cumin seed. Then add the ginger garlic paste to it and saute till the raw smell leaves.
5. Then add in the onion and tomato puree to it and cook for 5 mins till the oil separates.
6. Then add spice powders one by one and give it a good mix. Add the cooked channa and water which we have reserved to the masala and bring it to a boil.
7. Meanwhile blend little cooked channa to a coarse paste.
8. And add it to the gravy so that the gravy gets a good texture. Crush the kasuri methi in your palms and sprinkle on the gravy. Close it with lid and switch off the flame.
Garnish with coriander leaves and Serve it with Chapathi or Naan.
1. You can even saute onions and tomatoes first and then grind it to a paste. Then continue with step 4.
No comments:
Post a Comment