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Channa Masala
Ingredients
White Kabuli Channa - 1 cup
Onions - 3 big
Tomatoes - 2 big
Ginger - a small piece
Garlic - 7 - 8 flakes
Tamarind - small lemon size
Jaggery - 1 tbsp.
Butter - 2 1/2 tbsp.
Salt
Green chillies - 4
Chili powder - 1 1/2 tsp.
Cardamoms, cloves & cinnamon for seasoning or grinding
Coriander leaves
Method:
- Soak channa overnight or for 10 hours with little soda.
- Wash well & cook in pressure cooker with enough water for nearly 20 minutes, after the vent has been kept.
- Grind onion, ginger, garlic, cardamoms, cloves & cinnamon.
- Saute the onions & then grind in a mixie.
Blanch tomatoes in hot water, remove skin & grind separately. Or use tomato puree. - Heat ghee/oil in a frying, shallow pan & add cumin seeds when it splutters, fry the masala paste( ground paste) in medium flame until ghee separates from it.
- Add tomato puree & keep stirring constantly till the moisture is completely absorbed.
Then, add salt, chili pdr., tamarind extract, jaggery/sugar if wanted & boiled channa with required water. ( channa water can be used also). - Mash channa to some extent & not to fine paste.
- Boil till the gravy is thick enough to serve.
Remove from fire, garnish with fried green chillies, little garam masala, butter & cut coriander leaves. - Serve it with finely cut onions & lemon pieces.